Dandelion Jelly Recipe (Yes, that’s a thing!)

Most people see dandelions in their yard and see only annoying and frustrating weeds that just keep multiplying by the thousands (millions maybe??). I use to be in that group! And while I do still enjoy a nice green lawn, I am learning that they are worth so much more than a therapy session of plucking them on by one, making a wish, or a princess crown. You can actually eat dandelions! Yep, you read that right, you can eat dandelions, root and all! But WHY??

Some see a flower. Some see a wish. Some see… J E L L Y

Dandelions actually contain many health benefits! They’ve actually been used since the beginning of recorded history in for food as well as medicinal purposes. They are rich in vitamin A and K, calcium, fiber, and antioxidants. They also have germicidal, fungicidal, insecticidal properties. Because of their dense nutrients, they can be been used for things like: reducing inflammation, muscles aches, digestive issues including heartburn, IBS, and gallstones, strengthening the immune system, skin issues like eczema and psoriasis, cleanse the liver, help regulate blood sugar,  prevent free radical damage, and the list could go on. Point being, those little weeds pack a big nutrient punch. Best part   —> they are F R E E!! (Who doesn’t love a good deal on a healthy “product”?!)

So how can you actually consume them? The most common way is probably using the plant to make a tea by steeping it in boiling water. But you can also throw the greens in a salad (best before they flower to prevent bitterness), some people make wine (that may be next on my list!), you can also make a healing salve (remember it has huge benefits for your skin and infections!), and you can also make JELLY! Which is what this post is really about….

Dandelion Jelly tastes similar to honey with a lemony taste. And with only 4 ingredients, it is very easy to make! Ok, 5 ingredients if you count water.
Here is the recipe I used to make my jelly:

Dandelion Jelly Recipe:

  • 3-4 c. Dandelion Flowers (Yellow part only, remove as much as the green as possible to prevent bitterness)
  • 4 c. Water
  • 2 tbs. Lemon Juice
  • 3 Scoops Pectin (or 1 Packet). I used 3 scoops of this pectin.
  • 4 c. SugarDirections:
    1. Boil water and pour over flowers in a jar. Let this cool, then place covered in the fridge for a few hours to 1 day.
    2. Strain. I used a coffee filter for this step. You should have about 3 1/2 c. liquid.
    3. Pour your liquid into a pot with 2tbs. lemon + 3 scoops of pectin
    4. Bring to boil then stir in 4c. sugar
    5. Boil for 2 more minutes
    6. Remove from heat
    7. Pour into jars and screw on lids

Either place in fridge if using right away or can them. I did a mixture of both. To can, I put the jars in a pot and covered with water, then boiled them for 10-15 minutes. When you remove them from the water, you should hear a pop within a minute or so, and see that the lid has dimpled inwards a bit. This tells you the canning process worked.

This recipe made about 10 1/2 pint jars.

There you have it! Very easy (and very cheap) jelly that provides many health benefits for you and your family! I packaged them in cute little mason jars and gifted some to family and friends, and I even sold a couple at a garage sale we were having that weekend!

My favorite thing about making this jelly however, was spending time outdoors picking flowers with my little one!

Here’s to living a life that makes your soul smile,

♥ Kaley