How to Can Dandelion Jelly
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I've always wanted to try making dandelion jelly. It sounds a little weird, but everyone says it tastes like honey. Well guess what? It does! (Dandelions also have many health benenfits).
Dandelion jelly is really easy to make. You just need to harvest some fresh dandelions on a sunny day. Make sure that the dandelions are in an area where they have not been treated with any pesticides or sprays. You will need about 2 cups of dandelion flowers to complete this recipe. This recipe will make about 3 pints or 6 half pints of jelly.
2 c. dandelion flowers
4 c. sugar
1 pkg. or 6 tbsp. powdered pectin
2 tbsp. lemon juice
1/4 tsp. butter
Rinse dandelions in a colander and remove stems by snipping them off with a pair of kitchen scissors. Place dandelions in a bowl and cover them with 4 cups of boiling water. You are essentially going to make "dandelion tea."
After the water cools off, place the bowl of water and dandelions in the refrigerator until the next day. It was two days until I got back to mine, but it was just fine.
The next day, run the mixture through a fine mesh strainer to remove the pieces of dandelion. You should end up with a clear liquid. If not, try pouring it through the strainer again.
Measure the tea, adding a little water if necessary to get exactly 4 cups of liquid.
Pour liquid into a large stock pot. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute.
Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.
Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in boiling water canner for 5 minutes.
Yield: 3 pints or 6 half-pints
New to boiling water canning and want to watch me prepare this recipe? Check out my step-by-step video based canning courses.
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