How to Make Dandelion Jelly

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Rikki Folger

Rikki Folger is a professional chef who specializes in wild game and foraged food. Her purpose is to build a deep connection with the natural world through her recipes and adventures. When she isn’t cooking delicious meals, you will find her on a wild adventure with friends, new and old.

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While often dismissed as a common weed, dandelions are actually an incredible source of food and nutrients. This humble plant is packed with vitamins and minerals, offering more than just vibrant yellow blooms to brighten the landscape. The leaves can be transformed into a nutritious salad, rich in vitamins A, C, and K, while the roots are often used in teas or as a coffee substitute. Creating this Dandelion Jelly is not only a taste adventure but also a fun activity for the whole family. Involve the kids in gathering the bright dandelion blossoms—they’ll love the treasure hunt and contribute to making a delightful treat. Using unrefined sugar for natural sweetness, this jelly celebrates the versatility of dandelions and makes it a unique and thoughtful gift for your foodie friends. Alternatively, try using chamomile as another exploration of nature’s edible wonders.

Serving Size: About 6 half-pint jars
Time to Make: 2 hours
Special Equipment: Canning Jars, Water Bath Canner
Also Works With: Chamomile or Other Edible Flowers 

Looking for more dandelion recipes? Try out this Dandelion Apple Pecan Salad recipe from Katie Wiley!

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Dandelion Jelly

Recipe by Rikki Folger

5.0 from 1 vote

Course: Wild Recipes

Servings

8

servings

Prep time

1

hour 

30

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups dandelion petals (or chamomile blossoms), about 4 cups of whole flowers, rinsed and cleaned of green parts.

• 4 cups water

• 2 tablespoons lemon juice

• 1 package powdered pectin (follow package instructions, typically 1.75 oz)

• 4 cups unrefined sugar

Preparation

• Prepare the Floral Tea
• In a large saucepan, combine the dandelion petals (or chamomile) and water. Bring to a boil, then reduce the heat and let simmer for 10 minutes. Strain through a fine mesh sieve or cheesecloth, pressing to extract all liquid, yielding about 3 cups of floral “tea.”
• Make the Jelly
• Return the floral tea to the saucepan. Stir in the lemon juice and powdered pectin. Bring the mixture to a full rolling boil over high heat, stirring frequently.
• Sweeten
• Add the unrefined sugar all at once and return to a rolling boil. Boil for 1-2 minutes, stirring constantly, until the sugar is dissolved and the jelly begins to set.
• Canning
• Remove the jelly from heat and skim off any foam. Ladle the hot jelly into sterilized canning jars, leaving about 1/4 inch headspace. Secure with lids and bands.
• Process
• Process in a water bath canner for 10 minutes to seal. Remove jars and let cool completely. Check seals before storing.

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