dandelion jelly

How to Make Dandelion Jelly

I am sure you know about all the many medicinal and magical uses for everybody’s favorite herb, dandelion. But did you know you can also make dandelion jelly? Yep! It tastes like honey, so you can use it as a honey replacer and get all the yummy benefits of dandelions in your diet.

And it’s easy and fun! Ready to get started?

Ingredients

  • 3 cups fresh picked, unsprayed, densely packed dandelion *blossoms¬†
  • 4 cups water
  • 4 cups sugar
  • 1 box powdered pectin
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 t. vanilla extract (optional)

Rinse the blossoms and cut off the stems and any green parts. The green parts are bitter and you don’t want them in your jelly.

Bring the water to a boil. Add half the blossoms. Stir and cover for 20 minutes. Turn the heat off and let it rest for 20 minutes.

Strain the blossoms and return the water to the pot. Return to a boil. Add the remaining blossoms. Cover. Turn off the heat and steep for 15 minutes.

Strain squeezing the blossoms to extract all the water.

Return the water to a boil and add the remaining ingredients. Stir to dissolve sugar and pectin. Boil for 1 minute. Remove from heat.

Store in sterilized glass jars in the refrigerator.

Notes:

  • when wildcrafting, take only what you need so that there will be plants for the future. Calculate to take not more than ten percent of the total plants in a given area.
  • Dandelion jelly has the consistency of honey, not jelly.
  • Jelly will keep for a year.
Posted in Food, natural medicine.