Wait! Use Those Dandelions To Make Jelly

Turn this beneficial “weed” into a delicious topper for your morning toast. Try this easy recipe!

Dandelions have started to gain some recognition. Bees love them, and now you can too!

Rather than spending time and money trying to eradicate dandelions from your yard, why not use this beneficial “weed” to create a delicious jelly that’s great on toast, biscuits, or to sweeten your morning tea (it tastes like honey!). However you use it, you’ll agree—it’s delicious!

Don’t worry about not leaving enough dandelions for the bees; harvesting actually stimulates the plant to flower. So, pick away!

Avoid picking dandelions along roadsides, in public parks with pet traffic, or where chemicals have been sprayed.

Dandellion jam in a jar and on bread

Dandelion Jelly

Jars of dandelion jelly make a great springtime gift!


  • 2 tablespoons lemon juice
  • 4 cups sugar
  • 1 pouch of pectin (approximately 4 tablespoons)
  • Dandelion flowers


  • Pick a generous bowl of dandelion flowers. Cut off the green parts–cutting as close to the base of the flower as you can by using your fingers to remove any remaining green parts. The green leaves will leave your jelly bitter (and green).
  • Measure out two cups of yellow flowers and pour four cups of boiling water over top. Let the mixture sit in the water until it cools and then refrigerate for 24 hours to complete steeping.
  • Once fully steeped, strain, squeezing out as much of the liquid as you can.
    Pour 3 ½ – 4 cups of your dandelion liquid into a large pot, add the lemon juice and powdered pectin. Bring to a boil.
  • Add 4 cups of sugar, stir well, and return to a boil. Boil jelly for 1-2 minutes and remove from the heat.
  • Pour jelly into canning jars (leaving ¼ inch headspace at the top). Wipe edge clean before placing lids and rings on tight. Can in a water bath to preserve.
  • Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars of dandelion jelly will keep in the pantry for a year to 18 months.
Keyword dandelion jelly benefits, dandelion jelly recipe

Once fully steeped, strain, squeezing out as much of the liquid as you can.

Dandelion flowers in a bowl on wooden table

Check out more of our dandelion recipes, including dandelion wine!

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Natalie LaVolpe

Natalie LaVolpe is a freelance writer and former special education teacher. She is dedicated to healthy living through body and mind. She currently resides on Long Island, New York, with her husband, children, and dog.

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Jamie Brehmer

I have a Deluxe Cooking Blender from Pampered Chef and love making my jams in it. Any suggestions for making the jam in it? I’m guessing all the ingredients would be the same. Put the juice, lime, pectin and start, then when it calls for add, put the sugar in and let it finish off. I guess we could just try it. Wouldn’t really be out anything.


It says to process in boiling water bath but doesn’t say time. Would like to try but need a little more info. Anyone know the processing time . Thanks in advance!

Robbie N Ladd

These recipes are certainly not printer friendly. Lines are missing. These annoying adds that keep popping up keep moving whatever is on the moniter.

Susan Higgins

Hi Robbie, you can set your own print settings to have it print the way you want. Select print from the browser, and then you can configure it the way you want. Additionally, if you are a Farmers’ Almanac web site premium member, you’ll see fewer ads (it’s how we are able to keep bringing readers free content … and keep the lights on!). It’s 8.99 for the year! Sign up here: memberships

Ms R

What? I have never heard of this! All my years I’ve been going around plucking them and getting rid of them so I have a nicer lawn ?. I will be trying this when the dandelions start springing up in my area. Does anyone know what it tastes like?

Susan Higgins

Hi Ms. R, it tastes very much like honey! In fact, people use the jelly right in their tea to sweeten it. You can also make dandelion wine, and the greens are edible as well, sauteed. Check out our article on it here!

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