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.
Bowl of freshly picked dandelion flowers
2 tablespoons lemon juice
4 cups sugar
1 pouch of pectin (approximately 4 tablespoons)
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. Learn how to properly can in a hot water bath here.
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.
Jars of dandelion jelly make a great springtime gift!