Got a yard full of those pesky little yellow flowers? Send your little dandelion picker out to the yard and make some jelly together. This jelly is amazingly sweet and flavorful. The flavor would best be described as tasting like fresh honey.

Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
1 day
total:
1 day
Servings:
40
Yield:
5 cups
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat water in a large pot until simmering. Add 2 cups dandelion petals; simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl; squeeze out as much liquid from them as possible. Discard petals. Repeat with remaining 2 cups petals.

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  • Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food coloring; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim foam off the surface if needed.

  • Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars, 2 inches apart, into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.

  • Remove the jars from the pot and place on a cloth-covered or wood surface, several inches apart. Press the top of each lid with a finger, ensuring that the seal is tight. Let cool, about 24 hours.

Cook's Note:

You will need about a gallon pail full of blossoms - use ones that are large, bright, and dry. Remove the yellow petals, being careful not to use the green parts (which can be bitter), and discarding the stems. Pulling the petals from the blossoms is a bit tedious, but make sure you use enough petals. More petals equals more flavor.

Nutrition Facts

90 calories; protein 0.2g; carbohydrates 23.1g 7% DV; fat 0g; cholesterol 0mg; sodium 4.8mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2019
I've made this jelly for a few years now, my mom used to make it when I was just a kid. The recipe calls for just the flower petals. I never remove the green collars. It may make the color more on the green side when you start, but the jelly ends up very flavorful and the color of apple jelly or honey. Made two batches just this week. If you use the larger jelly jars the jelly may crystallize the same as honey but it doesn't affect the flavor. Read More
(12)

Most helpful critical review

Rating: 3 stars
06/23/2020
I tried this recipe for Litha. It was very tedious collecting and seperating the flowers, and it came out syrupy and bitter. I substituted corn starch instead of pectin, so that might be why... I think next time I'll try adding some more sugar, or switching to pectin and not simmering the petals for quite as long... It also came out a sort of warm brown color rather than a yellow. Read More
13 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/08/2019
I've made this jelly for a few years now, my mom used to make it when I was just a kid. The recipe calls for just the flower petals. I never remove the green collars. It may make the color more on the green side when you start, but the jelly ends up very flavorful and the color of apple jelly or honey. Made two batches just this week. If you use the larger jelly jars the jelly may crystallize the same as honey but it doesn't affect the flavor. Read More
(12)
Rating: 4 stars
06/05/2019
Very sweet, tastes like honey. I added more lemon juice. Next time I will reduce sugar to 3 cups. I didn’t add food colouring. It has a nice light yellow natural color. Read More
(4)
Rating: 3 stars
05/18/2020
This is the third time I've tried to make this & it's turned out like syrup instead of jelly. I feel like I've wasted my time picking & cutting for nothing. The first time I thought maybe my pectin was old even though it was still in date bc it was from last year so I bought new & tried again..... and again with the same syrupy results every time. Read More
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Rating: 5 stars
04/20/2020
Very good. Used lime juice instead of lemon juice. Sweet with a tint of honey flavor. Need about 3-4 quarts of dandelion heads before removing petals. Tedious work picking and separating. Read More
Rating: 5 stars
04/11/2020
super easy. the hardest part was collection the flowers. Read More
Rating: 3 stars
06/23/2020
I tried this recipe for Litha. It was very tedious collecting and seperating the flowers, and it came out syrupy and bitter. I substituted corn starch instead of pectin, so that might be why... I think next time I'll try adding some more sugar, or switching to pectin and not simmering the petals for quite as long... It also came out a sort of warm brown color rather than a yellow. Read More
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Rating: 5 stars
06/08/2020
Delicious and family approved! Read More
Rating: 5 stars
04/26/2020
This recipe is just perfect! The most time consuming part is the de-petaling. I had no idea what it would taste like but was pleasantly surprised that it tastes just like honey! Read More
Rating: 5 stars
05/22/2020
I did a half batch. It turned out lovely. Springtime in a jar A mix of honey and light citrus. I chose not to add food dye. Read More
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