Appalachia Appalachian Food

How To Make Dandelion Jelly

How To Make Dandelion Jelly
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.

Dandelion Jelly is GOOD

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.

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 boiling and straining 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. Quickly add the hot liquid to sterilized jars and seal.

How to make dandelion jelly
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?



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  • Reply
    Glenda Beall
    April 15, 2015 at 12:26 am

    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.

  • Reply
    Ron Stephens
    April 14, 2015 at 6:13 pm

    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 ?

  • Reply
    Pamela Danner
    April 14, 2015 at 4:26 pm

    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.

  • Reply
    Ed Ammons
    April 13, 2015 at 11:06 pm

    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.

  • Reply
    Melissa P (misplaced Southerner)
    April 13, 2015 at 11:28 am

    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.

  • Reply
    April 13, 2015 at 11:26 am

    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

  • Reply
    April 13, 2015 at 10:57 am

    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!

  • Reply
    April 13, 2015 at 8:17 am

    My grandson loves Dandelion Jelly. It’s so easy to make and the main ingredient is plentiful and free.

  • Reply
    Miss Cindy
    April 13, 2015 at 8:04 am

    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.

  • Reply
    b. Ruth
    April 13, 2015 at 8:04 am

    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!

  • Reply
    b. Ruth
    April 13, 2015 at 7:51 am

    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…

  • Reply
    Carolyn Hunt
    April 13, 2015 at 7:23 am

    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.

  • Reply
    Barb Wright
    April 13, 2015 at 7:19 am

    I have made this before and I 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.

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