Wednesday, April 22, 2020

Dandelion Jelly


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The girls and I made our first batch of Dandelion Jelly. I had read that it tastes like honey and it does. I made a small batch because we only had a few dandelions in our yard at the time. I will definitely be making more of this and I hope to add a dandelion syrup too.

This recipe requires you to make a tea first. This allows the benefits of the dandelion to come through without the bulk of the leaves and petals. I made mine the night before and let it steep and then drained it in the morning.  My two cups of tea produced 3 jelly size jars of Dandelion Jelly. We shared one jar with our neighbor.

I use my Pacific Northwest Foraging book to help me identify plants in our yard.

Make sure your dandelions are free from chemicals, if possible, before picking them. You should always strive to find dandelions that have not been exposed to yard sprays or community sprays. Beware of public parks too. They may have a lot of dandelions but if you do not know, in advance,  how the grounds have been tended too, then beware.

There are many claimed benefits of consuming the dandelion plant. To learn more about these benefits see this link from, Medical News Today. As with any herb, please check with your doctor before consuming dandelions to ensure this plant does not interfere with any known ailments or medications.


1. Collect your dandelions. Collect enough floral heads for two cups. Trim the flowers from the stems. Try to remove as much of the green from the yellow. The green part of the flower might make your jelly bitter if there is too much. I used a pair of tweezers to clean up my dandelion petals.

2.  Add two cups of boiling water to petals. Let sit overnight in the refrigerator. Drain before you make the jelly. You should have two cups of tea. I used a coffee filter in a strainer to strain my tea. This allowed the tea to not have any petals or stems. It worked great!

To make the Dandelion Jelly


2 cups of dandelion tea
1 tablespoon of lemon fresh lemon juice
6 tablespoons of pectin (about 1/2 a 1.75oz box)
2 cups of sugar

1.  Add tea, pectin, and lemon to a large pot. Let tea, lemon juice, and pectin come to a boil. Beware it will begin to foam.
2.  Remove from heat and stir in sugar. Return to stove and bring to a boil. Let boil for 1-2 minutes.
3. Remove from heat and skim off white foam. 
4. Add jelly to jars. Refrigerate jelly. Eat on toast or biscuits.

If you wish to finish your jelly with a water bath for storage, please see this blog, Lonely Pines Farm. She has great instructions on how to do a water bath. I personally don't do this because we eat the dandelion jelly too fast or I share it with friends.

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