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Dandelion Jelly

 Dandelion Jelly
I have made this jelly for many years. It has a wonderful honey taste and friends and family are always delighted receive it as a gift.—Donna Bohaty, Rockford, Illinois
48 ServingsPrep: 30 min. Process: 5 min.


  • 2 cups dandelion blossoms
  • 4 cups water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5-1/2 cups sugar
  • 2 tablespoons orange or McCormick® Pure Lemon Extract
  • 4 to 6 drops green food coloring, optional


  • In a large saucepan, bring dandelion blossoms and water to a boil;
  • boil 4 minutes.
  • Line a strainer or colander with four layers of cheesecloth or one
  • coffee filter; place over a bowl. Place dandelion mixture in
  • prepared strainer. Strain mixture, reserving 3 cups liquid. Discard
  • blossoms.
  • In a Dutch oven, combine pectin and reserved dandelion liquid. Bring
  • to a full rolling boil over high heat, stirring constantly. Stir in
  • sugar; return to a full rolling boil. Boil 1 minute, stirring
  • constantly.
  • Remove from heat; add extract and, if desired, food coloring. Skim
  • off foam. Ladle hot liquid into hot sterilized half-pint jars,
  • leaving 1/4-in. headspace. Remove air bubbles and adjust headspace,
  • if necessary, by adding hot mixture. Wipe rims. Center lids on jars;
  • screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are

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Dandelion Jelly (continued)

Directions (continued)

  • completely covered with water. Bring to a boil; process for 5
  • minutes. Remove jars and cool. Yield: about 6 half-pints.
Editor’s Note: Verify that dandelion blossoms haven't been treated with lawn-care chemicals. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts: 2 tablespoons equals 97 calories, 0 fat (0 saturated fat), 0 cholesterol, trace sodium, 24 g carbohydrate, trace fiber, trace protein.