Appalachia Appalachian Food

Dandelion Jelly

How To Make Dandelion Jelly
Dandelions are often considered the lowest of the flowers. I’ve never minded them myself-I find their cheery yellow faces hard to dislike.

Last year-after I made violet jelly I ran across a recipe for Dandelion Jelly-I’ve been wanting to make it ever since. Over the weekend I finally found time to make a run.

Dandelion Jelly is GOOD

You need a quart of dandelion flowers-no stems. I didn’t hardly have 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 may 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.

Dandelion Jelly with Sure Jel
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 I boiled and strained the dandelions. Stir in a box of sure jel and let the mixture come to a full rolling boil.

Easy recipe for dandelion jelly

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-then add the hot liquid to your sterilized jars and seal.

How to make dandelion jelly
So what did I think about the taste-I loved it! The Violet Jelly was good-but Dandelion is much better. Some folks say Dandelion Jelly tastes like honey-but to me-it tastes like Chamomile Tea-only better.

Ever had Dandelion Jelly?




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  • Reply
    Laura @ Laura Williams' Musings
    June 1, 2012 at 11:57 am

    Inviting you the Carnival of Home Preserving on my blog today and every Friday. Hope to see you there. Laura Williams’ Musings

  • Reply
    Sherie Rowe
    May 18, 2011 at 9:10 am

    I am picking dandy-lions with Bekah this afternoon! I can’t wait to try this! I usually make freezer jam, but this seems simple enough for me to try. My mama will love it although she may not have as many dandy-lions in Wyoming!!!

  • Reply
    April 30, 2011 at 9:23 am

    No I haven’t, but you are sure making me want to go dandelion hunting.

  • Reply
    Vicki Lane
    April 29, 2011 at 10:10 pm

    I want to try this — a blogger in Vienna was talking about making dandelion honey — this sounds quite similar.

  • Reply
    April 28, 2011 at 9:59 pm

    Well, if it tastes like chamomile, then I’m extra curious to try it. I’m such a sucker for making jellies because they just look so darned pretty. I bet this one is extra pretty.
    We’re hosting a foraging round up called Wild Things, and the featured herb for the month of April is dandelion. We’d love it if you’d submit this recipe. If you’d like to play along, all you have to do is send a link to this page to [email protected] by the end of the month. Thanks!

  • Reply
    April 28, 2011 at 11:42 am

    I made dandelion wine a few years ago…this looks much better! I will def have to try!

  • Reply
    Melissa P - Misplaced southerner
    April 26, 2011 at 11:42 am

    Tipper, Honey you ought to make a Michigan run! We always have more dandelions than you can shake a stick at! Course, this year they’ll be late – like everything else due to our incredibly cold weather. My bulbs and forsythia are just now starting to bloom.

  • Reply
    Lisa @ Two Bears Farm
    April 26, 2011 at 10:04 am

    I’ve never made dandelion jelly. Sounds interesting. I wish I had a better track record with getting jellies to set up.

  • Reply
    April 25, 2011 at 11:36 pm

    I’ve only heard of dandelion wine, never jelly.
    Did I ever tell you that my Mom made jelly out of corn cobs? It worked best she would say with the dried dark red cobbs. She always thought it tasted like apple jelly.
    She would put it in baby food jars and most of it was given away as gifts.

  • Reply
    SandyCarlson (USA)
    April 25, 2011 at 10:04 pm

    I love these cheerful little guys, too. They are so bright. I want to try this recipe.

  • Reply
    B. Ruth
    April 25, 2011 at 7:14 pm

    I’ve never eaten Dandelion jelly..but got talked in to picking the blossoms one time..I was very naive, young and a new Mother. I would get paid a good sum of money for picking a brown grocery bag full of blossoms..
    We had so many Dandelions and I thought it would be a cinch..NOT..
    I got the bottom of the bag covered before I gave up! I told my husband to call the guy and tell him he would have to pick his own flowers for his “wine
    making adventure.” ha
    I do believe I could handle picking a quart with my pick-up device..(I’ve had a hip replacement)…but never again will I get talked into picking a large brown grocery bag full! ha

  • Reply
    Garland Davis
    April 25, 2011 at 5:17 pm

    Tonpopo is the Japanese word for dandelions. The Japanese use the flowers and the greens in many delicious dishes. I would love to try the jelly, but don’t recall seeing Tonpopo here.

  • Reply
    janet pressley
    April 25, 2011 at 4:31 pm

    Would never have thought of this. Thanks for the interesting post. Maybe I will give it a try somewhere down the road. Especially since I now have four dogs in the house!! Nana

  • Reply
    Granny Sue
    April 25, 2011 at 4:24 pm

    That’s one I haven’t tried yet, Tipper. This spring I’m not making any jellies as I prepare instead to retire. THEN I’ll have lots of time!

  • Reply
    kenneth o. hoffman
    April 25, 2011 at 3:58 pm

    Tipper: well that’s a new one on me, after mowing a yard full of dandelion’s for most of my life,and now you tell me i should put them on my bread. ha ha ,
    what next mountain girl? thanks for the great idea’s . your friend k.o.h

  • Reply
    April 25, 2011 at 2:08 pm

    I’ve always thought I should do more with dandelions as our families would have in the past. As a kid I’d heard they were used for eating and jelly so I ate a flower head. I still laugh, my child taste buds didn’t appreciate the dandelion. I love to see them flowering. As Luther Burbank said ~ A flower is an educated weed ~
    My yard has no pesticides but dogs so washing is in order. Thank you for the inspiration, always love reading your blog.

  • Reply
    April 25, 2011 at 11:02 am

    I’ll swear, you can fix anything
    and put it in a jar and it looks
    good. Two of my grand-daughters
    were with me recently and I’m still finding yellow flowers all
    over the place…Ken

  • Reply
    April 25, 2011 at 10:30 am

    My brother tasted dandelion jelly last week and loved it. He also fried dandelion flowers and loved those. We never ate either growing up. Not sure I could get past the dogs peeing on them or not. It’s my OCD.

  • Reply
    April 25, 2011 at 10:18 am

    Never heard of this jelly but it’s very interesting. Not many dandelions around here but would like to try making it.

  • Reply
    Jim Casada
    April 25, 2011 at 9:38 am

    Tipper–I fancy myself someone who is fairly conversant with wild foodstuffs, but dandelion jelly is new to me. I’ve eaten the greens–mighty fine if you get them really early in the spring before the “milk” starts to make the bitter–and I’ve sampled a dram or two of dandelion wine (acceptable but nothing to rave about).
    As for the flowers being anointed by canines marking their territory, I believe I’d put that out of mind!
    Jim Casada

  • Reply
    April 25, 2011 at 9:36 am

    No dandelions here yet. But I’m expecting them soon. I think I will have to try this! 🙂

  • Reply
    April 25, 2011 at 9:35 am

    Interesting! Another Dandelion recipe I came across and tried was Deep Fried Dandelion Flowers.
    Go out and pick them early in the morning before they open. Trim all the stem off as it will impart a bitter taste. Wash and press dry with a dishtowl. Dip in your favorite batter and deep fry.
    Drain well and enjoy!

  • Reply
    Debora Kerr
    April 25, 2011 at 9:17 am

    As soon as our dandylions pop in the back meadow, I’ll give this a try! I’ve been getting a little bored making the same old fruit jams over and over.

  • Reply
    April 25, 2011 at 8:54 am

    no jelly for me, or dandelion greens. my husband says his mother used to make dandelion gravy with the greens they picked. when he gets home i will ask about the jelly. it is amazing that jelly can be made from flowers. mother made jelly or preserves from almost everything. like the rine of watermelon. yum

  • Reply
    April 25, 2011 at 8:40 am

    Sounds fabulous, will have to try it…we love Dandelion salad – rinse the leaves well, young ones are best, but all are good, and dress with your favorite vinegar and oil, we like tangerine olive oil and blood orange balsamic vinegar, salt and pepper to taste, and voila, a delicious salad!

  • Reply
    Amy Phillips
    April 25, 2011 at 8:11 am

    Ive been waiting all year to make this! They are just starting to bloom here! If it ever stops raining here im going to go pickin… It has rained so much here that im wondering if an Arch is nearby.. _ Amy Jo Phillips

  • Reply
    Miss Cindy
    April 25, 2011 at 8:06 am

    Tipper, I’ve never heard of dandelion jelly. I have, however, eaten dandelion greens. I mixed them in with other cooked greens. I assume they were good since my mixed spring greens were very good.
    I give all my vegetables a soak in water with about a quarter cup of hydrogen peroxide these days…there is just no telling what is on them. The peroxide also helps them last longer in the fridge, especially high water content veggies like greens and celery.
    I love how you like to try things like this that you’ve never had before. It makes life an adventure!

  • Reply
    Mike McLain
    April 25, 2011 at 8:00 am

    Never had dandelion jelly, but had a taste of dandelion wine one time. I am not a drinker, but it tasted like wine. Not my favorite taste, though.

  • Reply
    Sheryl Paul
    April 25, 2011 at 7:56 am

    Never tried it, but I’ll bet it is really good, plus look at all the health benefits Dandelion has.

  • Reply
    Don Casada
    April 25, 2011 at 7:28 am

    That looks mighty good, Tipper. The color reminds me of sourwood honey.
    What’s the current Brasstown exchange rate between ramps and dandelion jelly?

  • Reply
    April 25, 2011 at 6:56 am

    This is one jelly I have never made. Maybe I shall have to try your recipe : )

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