Dandelions are considered among the lowliest of the flowers. I’ve never minded them myself-I find their cheery yellow faces hard to dislike.
I ran across a recipe for Dandelion Jelly-and couldn’t wait to try it.
You need a quart of dandelion flowers-no stems. I had a little less than a quart and my jelly still turned out perfect.
Ingredients for Dandelion Jelly
- 1 Quart of Dandelion Flowers
- 1 Quart of water
- 1 Box of Sure Jel
- 4 1/2 cups of sugar
- Sterilized jars, lids, and rings
First rinse your flowers a few times. Of course, you shouldn’t use dandelions that have been sprayed with pesticides-mine hadn’t been-but I did cringe at the thought of how many times they might have been sprayed by the dogs.
Add the rinsed flowers to a quart of water and bring to a boil. Boil for 3 minutes. Drain the flowers from the liquid. I used a piece of cheese cloth to get the tiny pieces out.
Put the strained liquid in a large pot. The recipe I used didn’t have a set amount of liquid to end up with, but I had 4 cups after boiling and straining the dandelions. Stir in a box of sure jel and let the mixture come to a full rolling boil.
Once the mixture comes to a boil-add 4 1/2 cups of sugar. Stir the mixture until it comes to another full boil. Boil for 1 minute. Quickly add the hot liquid to sterilized jars and seal.
So what did I think about the taste of the jelly? I loved it! Some folks say Dandelion Jelly tastes like honey, but I think it tastes like Chamomile Tea-only better.
Ever had Dandelion Jelly?
Tipper
I make dandelion tea almost every morning from 4 blossoms and share with my grandson. We love it so and think it tastes just like honey, also. I don’t gather more than that since we don’t have many in our yard and neighbors have dogs. I did find a huge amount growing along a long dirt road that had deserted farm land on the sides. I quickly picked as many as I could to make into tea and hopefully jelly. Then looked for a recipe – it was way more complicated and used even more than I had gathered – so I made a lot of tea and —–dehydrated the rest. Of course you know what happened but I was so ignorant of nature back then. I still keep the jar full of wishes where I can see it in my living room canning cupboard just to remind me to do my research BEFORE gathering a harvest. I will try your recipe next spring as it looks very good (similar to making tea) and I can’t wait to use it in my yogurt for breakfast.
My niece in Indiana made some Dandelion jelly by your recipe and sent me a jar with her Mom (my sister) last week. It was so good! I’m glad she tried it and shared some with me! It has a flavor all its own, though close to honey and is such a pretty color. I may make some next spring and I also want to try the violet jelly. Once again, thank you for sharing and instigating good things!
Rita-how wonderful đŸ™‚
I am always amazed at how you find ways to use things, Tipper. If I made jelly, I’d sure try this one. I love a bit of jelly in the morning on my toast.
Thinking about the various things I have heard of making jelly with; corn cobs, kudzu flowers, and now violets and dandelion it’s plain our ancestors were inventive and a bit adventurous as well. (grin) One of your pictures from awhile back was of the sun shining through jelly jars. The dandelion would make a nice addition to that – maybe a series ?
I would love to try my hand at some dandelion jelly. Sounds good.
I think the little dandelion flowers are really pretty, bright and cheerful. Thank you for post the recipe.
Pam
scrap-n-sewgranny.blogspot.com
I have noticed that the commentors are conspicuous in their absence of late. Therefore a thought possibly better kept to oneself about today’s topic arises. Would it be asinine to proclaim the Dandelion as my favorite weed?
It’s root, when roasted and brewed, resembles the best flavors of Chase and Sanborn or even the House of Maxwell. The zest of it’s foliage rivals endive and chicory. The extracts of it’s golden petals, when jellied, compare to godly nectar and the moonstricken delight of a lover’s lips.
A more pleasurable plant has never been propagated, we would think, though gardeners everywhere have declared war upon it. The Master Gardener must have declared it as his own favorite inasmuch as for every one that is presumed destroyed, a hundredfold arise to replace it.
Oh, and to be sure, a recipe for Queen Anne’s Lace Jelly would make for another wonderful addition to the “flower jelly” section of a mountain cookbook. I’ve used violet petals in salads as a pretty addition and have toyed with using dandelion greens (think you’re only s’posed to use the tiny new leaves, right?) in salads, too. Of course, it’s gonna be a while until we get any kind of flowers up here in Michigan; but I sure can hardly wait.
Tipper,
Your dandelion jelly looks nice in those pretty little jars. I ain’t never had or tried making that kind of jelly. An 83 year old lady gave me the prettiest pink jar of crabapple jelly awhile back. When I showed it to a friend, he wondered how she kept it so Pink looking. I’m saving it for Ellie, one of
my granddaughters, she loves
anything Pink…Ken
I’m not sure about trying this one unless I walk in the woods and know that no pesticides are used, then it would be ago. I will keep this recipe in mind. Oh, remember to get that cookbook ready. I’m waiting!
My grandson loves Dandelion Jelly. It’s so easy to make and the main ingredient is plentiful and free.
Tip, I’ve never had dandelion jelly but you can be sure I’ll be by to taste it. If it tastes like honey I will like it.
Have you ever eaten dandelion greens? I’ve added them to mixed greens and they were good.
Tipper,
Be sure and put your Violet Jelly recipe in the book as well as your Dandelion Jelly…
I was just thinking about the Violet Jelly yesterday while we were out planting our Leeks…The violets have sprung up since the first lawn mowing and blooming like crazy…I love the colors mixed…the solid purple and the purple and white violets. The bright yellow Dandelions add a pop to the mix…almost like an impressionist painting!
Tipper,
I never remember eating Dandelion jelly…but did taste some Dandelion wine once. In fact I was asked to help pick the Dandelion flowers for the adventure. The jelly looks beautiful…I had heard in years past that it tastes like honey!
My husbands friend from work, said he needed a brown paper bag full of Dandelions…I picked him about half that much and sent to him…(that is hard work picking those little flower tops)…at any rate, somehow he got enough and made a run…He and his wife had retired to a little cabin in the mountains by the time I got to taste it…(aged just right I suppose)…during one of his many mountain cookouts!
Yep, I believe I could handle picking a quart of flowers…not sure how many critters also like the yellow flowers as well…
May give the jelly a try…sure sounds simple enough.
Thanks Tipper,
PS…Fried up about a third of those Morels Saturday…They sure were good…I froze two bags full.
I should have sold them I guess since the price on Morels has gone up…LOL
PS…Now if I can find that patch of Ginseng I planted a few years ago….LOL…know where the ramps are but the better half says they haven’t shown up in the woodland. So, may have lost them again…
The ground pine/creeping cedar is spreading like crazy…enough to sell some for decorations this fall…
I have tried dandelion jelly also violet jelly. I thought they were ok but almost tasteless.
I rather have blackberry, grape, or crab apple on my biscuit or toast.
I have made this before and I agree..it is good. I likened the taste as honey.although very mild. Last year,my grandson helped and it didn’t set. I used it in baked goods like honey and it seemed to work fine. I like to make stuff out of what some would call weeds. There is something very fulfilling about that to me.