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TEST KITCHEN APPROVED

Dandelion Jelly

Name: Dandelion Jelly
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: about 6 half-pints
Ingredients: 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 lemon extract; 4 to 6 drops green food coloring, optional

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 30 min. Process: 5 min.

By Taste Of Home Editorial Team

Recipe by Donna Bohaty, Rockford, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 06, 2022

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

Verify that dandelion blossoms haven't been treated with lawn-care chemicals.

Canning Altitude Jam-Jelly

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.

TEST KITCHEN APPROVED

Dandelion Jelly

3 Reviews Add your review

Yield:about 6 half-pints

Prep:30 min

Cook:5 min

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Ingredients

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 lemon extract
4 to 6 drops green food coloring, optional

Text Ingredients

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Directions

1
In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes.

2
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.
3
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.
4
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.
5
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.