Who has a bumper crop of these beauties popping up all over their yard? Quick, before they go to seed get out there and pick as many of them as you can and make jelly with them! I sent my kids to collect them and paid them each $1 for their efforts. If you are picking somewhere other than your own yard just make sure they haven’t been sprayed with poison. We ended up with approximately 8 cups of dandelions. I then rinsed them well in the sink and cut all the stems and green parts off with the kitchen scissors.
Then I put the yellow petals into a 2.5 quart bowl and covered them with boiling water and left them to steep over night.
The next morning I strained the dandelion tea through a cloth lined colander and tossed the soggy petals into the compost bin. You will need 3 cups of liquid to make one batch of jelly (this will yield 5 half pint jars). If needed add water to make 3 cups. I had just over 6 cups so I processed 2 batches.
Once you have your tea ready proceed with the following recipe.
You will need ::
- 3 cups dandelion tea
- 3 cups organic cane sugar
- 2 TBSP lemon juice
- 1 box powdered pectin (I use GMO free Pamona’s Pectin – if you choose this brand follow their directions to add calcium water to your jelly before processing. I used 4tsp of Pamona’s pectin and 2tsp calcium water per batch.)
- 2 tsp vanilla extract (optional)
Fill your water bath canner and start heating the water before you get started. Mix sugar and pectin together and set aside. Then add dandelion tea, lemon juice, calcium water (if using Pamona’s pectin) and vanilla extract to a large saucepan. Bring to a boil. Add the sugar/pectin mixture and return to a boil. Continue boiling for 1-2 minutes stirring often. Remove from heat and fill 5 half pint jars leaving a 1/4 inch headspace.
Process in a water bath canner for 10 minutes if you are below 6000 ft elevation and 15 minutes if you are above 6000 ft elevation.
My jelly is the most beautiful amber color. I’ve also seen photos of dandelion jelly that is bright yellow and some that are a deep orange. It tastes very sweet, almost like honey. We spread it on toast or muffins. Last year I used more sugar and it was too sweet for my liking. Next year I plan to have a batch of vanilla sugar ready to use in my dandelion jelly. Or perhaps vanilla-lavender sugar… Yeah man, yeah. I can hardly wait!!