How To Make Dandelion Jelly

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Nothing says spring more than seeing the dandelion’s begining to bloom and knowing it’s time to make some delicious dandelion jelly! That’s right! A sweet, beautiful, healthy jelly made from the ‘weeds’ growing in your yard!

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uses for dandelion flowers

It is so crazy to me to hear someone talk about dandelion flowers as if they are an obnoxious weed! I see the dandelions begin to bloom in early spring and immediately my spirits are lifted! They are a sign of beauty, food for wild life just waking up from their winter nap, and a stepping stone in knowing that the growing season is quickly coming around the corner! Not only that, but they are so healthy for us!

I always encourage my kids to “spread the dandelion love” whenever they come excitedly upon a fluff ball ready to spread its seed! It would be a dream come true to have our entire property looking like a sea of yellow (and even pink, now that I’m growing and spreading another variety)!

We love using dandelion’s in anyway possible in order to get even more of it into our diet. Not only are they really delicious, but we love the health benefits! Dandelion jelly is one of the ways we consume them, and it also doubles as a great way to preserve those delicious petals for a time when they aren’t in bloom.

How To Make Dandelion Jelly

Dandelion jelly is super simple to make and only requires a few ingredients! You will need:

  • Dandelion Petals
  • Sugar
  • Water
  • Lemon Juice
  • Low Sugar Pectin
dandelion jelly recipe without pectin

That’s it! You can make a small batch or gather as many dandelions as your heart desires and process the jelly in a water bath canner for long term storage!

Petals For Dandelion Jelly

Gathering your dandelions is a great opportunity to get your children involved and learning about dandelion identification (woohoo child labor!). Make sure you always gather your petals to consume from a clean, chemical free area. You don’t wanna pick from your dogs favorite poo spot, by a road, or where anything has been sprayed. Always remember, you are what you eat!

Also remember to leave some for the pollinators! Dandelions are often the bees first source of food in the spring so don’t be greedy and take them all! A good rule of thumb is to pick one, leave four. This also ensures that you leave enough for them to go to seed and give you even more next year!

Cleaning Your Dandelions

After your petals have been collected, you have two options; proceed to the next step, or wash them. It’s not necessary to wash them if you followed my last rule. However, some people just prefer it for sake of knowing there is no dirt or crawlies on them. We don’t, but it’s honestly just a preference as is it won’t change any flavor or benefits of your jelly.

dandelion jelly recipe

Removing The Greens For Dandelion Jelly

Next step is to use some scissors and remove as much of the green parts as you can. The green leaves and stalk of dandelions is the most bitter part of the plant, and while it is also one of the most healthies parts, it can sometimes leave a undesired flavor in your jelly. Once again, it’s optional and preference. I usually remove some and leave some and don’t notice much of a flavor difference doing this.

If you forage the whole dandelion plant, consider using the roots to make a delicious Dandelion Root Coffee!

Dandelion Jelly Tea

dandelion jelly benefits

While you’re preparing your petals, get your water boiling in a big pot. A general rule to follow is a 1:2 ratio on petals to water. For every cup of petals you collect, boil 2 cups of water. You don’t have to be super strict on this rule however. If you want a milder jelly, do less petals. Stronger jelly, do more petals.

Pour the boiling water over your petals, put a lid on it, and refrigerate for at least 24 hours. This long soak gives all those beneficial properties and delicious flavors of the dandelion time to seep in the water.

Making the Dandelion Jelly

After 24 hours, you’re ready to make your jelly! Clean and sterilize the needed quantity of jars and lids if you are going to be processing them in the water bath.

Strain the petals and then pour the liquid into a large pot set to medium/high heat. Add lemon juice and low sugar pectin, stirring to mix well.

Bring your liquid to a boil and then add your sugar! Allow the mixture to boil an addition 1-3 minutes.

Bonus Tip!

Whenever I’m making jelly I always throw a metal spoon into the freezer before I begin. That way before I turn the heat off, I can put a little on the cold spoon and see if it sets quickly. If it doesn’t, I’ll allow it to boil another minute or so.

dandelion jelly

Processing Your Jelly

Remove the jelly from the heat and pour into your prepared jars. Clean the rims, place the lids and rings on, and process in a boiling water bath for 15 minutes.

That’s it! Delicious, beautiful ‘weed’ jelly! Enjoy on toast or biscuits, put in tea for some sweetness, or even bake some chicken with your jelly on top! The possibilities are endless, and so yummy!

Happy weeding!

Dandelion Jelly

Prep Time1 day 30 minutes
Cook Time12 minutes
Water Bath Processing Time10 minutes


  • 5 1/2 Pint Jars, lids and rings, cleaned and sanitized
  • Quart Jar For making dandelion decoction.


  • 2 c. Dandelion Petals, washed and stems cut
  • 4 c. Boiling Water, filtered
  • 4 c. Sugar
  • 2 tbsp Lemon Juice
  • 1 box Low Sugar Pectin


  • After removing the green parts of the dandelion petals and washing (optional), place them into a quart jar and cover with the boiling water. Place the decoction into the fridge for 24 hours.
  • After 24 hours, strain the petals out and reserve the liquid.
  • Place the dandelion liquid, lemon juice and pectin into a pot on medium/high heat. Bring to a boil.
  • Add the sugar, stir, and allow it to come to a boil again. Boil the jelly for 1 to 2 minutes, stirring frequently.
  • Pour the jelly into the jars and process in a hot water bath for 10 minutes.

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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