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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
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