Appalachian Food

You Can Make Jelly from Dandelions!

Its been a few years since I made dandelion jelly. With extra time on my hands I thought I’d make a run of it, but can’t seem to find enough dandelions. Maybe I need to venture down to Granny’s yard and see if she has any.

Dandelion Jelly

  • 1 quart of dandelion flowers
  • 1 quart of water
  • 1 box of Sure Jel or other type pectin
  • 4 1/2 cups of sugar
  • sterilized jars, lids, and rings

Give your flowers a good rinse. I know for certain the ones in my yard and Granny’s haven’t been sprayed by pesticides but they’ve probably been sprayed by the local dogs. I wouldn’t use dandelions that have been sprayed by pesticides.

Add flowers to quart of water and bring to a boil.

Boil for 3 minutes.

Drain flowers from liquid. Using a piece of cheese cloth works well to get the tiny pieces out.

Put strained liquid in a large pot. I usually end up with about 4 cups of liquid after boiling and straining the dandelions. Stir in pectin and let mixture come to a full rolling boil.

Once mixture boils add sugar and stir mixture until it comes to another full boil.

Boil for 1 minute. Quickly ladle hot liquid into sterilized jars and seal.

dandelion jelly

A lot of folks say dandelion jelly tastes like honey, but I think it has more of a delicate floral taste—sort of like Chamomile Tea.

Dandelions are often thought of as the lowliest of flowers, but I find their cheery yellow faces hard to dislike.


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  • Reply
    Auther Ray
    May 12, 2020 at 6:18 pm

    Would you use the same recipe for honeysuckle?

  • Reply
    May 12, 2020 at 11:54 am

    I love dandelions and right now they are just starting to bloom here. I’ll have to see if I have enough sugar to make some jelly – I know I have just the right size jars. Thanks, Tipper!

  • Reply
    Melissa P (Misplaced Southerner)
    May 11, 2020 at 1:18 pm

    I just love dandelions! There are so many ways to eat/drink them (fried, salad, tea, jelly, etc.) They’re pretty; and they’re easy to grow.

  • Reply
    Yecedrah Beth Higman
    May 11, 2020 at 11:54 am

    Tipper, I make your recipe almost every spring!! It makes about 5 half pint jars and it is so delicious! I think everyone should try it. This year I have made dandelion, peony, white clover, lilac, and now I am waiting on the honeysuckle to bloom, gonna try that as my new one! I have roses but haven’t tried jelly. I thought I’d mix the rose petal and peony petal together just to taste it!!!

  • Reply
    Patti Tappel
    May 11, 2020 at 10:49 am

    We fried some. I thought they were better than Wild morels! Rinse the flowers, then cover with water and add a spoon of vinegar. Let set an hour or so, drain, then egg and flour to bread and fry.


  • Reply
    aw griff
    May 11, 2020 at 10:34 am

    Tipper, you need to have my yard. I have plenty and I don’t kill them except in the garden. Actually they are hard to kill out for they have a long tap root. I’ve ate dandelion greens and also used the roots but have never had dandelion jelly.

  • Reply
    Mary Lou McKillip
    May 11, 2020 at 10:33 am

    Some years ago I knew a woman who made Jellies and sold over internet she said she made dandelion jelly . I wonder if she still does(her Name was Pam)

  • Reply
    Ken Roper
    May 11, 2020 at 10:30 am

    I have never tried the Dandelion Jelly before, but Yours shore is pretty and Golden. I laughed out loud when I read you’re opening, that it was alright to use the Dandelions was sprayed by dogs, but not by pesticides.

    My neighbor just below my shop has a Blue Heeler and She comes into my front yard to do her business. They’re from Wisconsin. Old Whisky don’t like dogs that come into our yard. I call him, “sir barks alot”. …Ken

  • Reply
    Susanna Holstein
    May 11, 2020 at 10:03 am

    It’s been a while since I made it too, Tipper. It is tasty! I’m wanting to make some sassafras jelly, but not sure about the sugar supply. I have some, but do I want to use it if it will be hard to replace? That’s the question–and it stopped me from making redbud and violet jellies too.

  • Reply
    May 11, 2020 at 8:41 am

    You posted the recipe several years ago and I gave it a try. My grandsons absolutely loved the honey-like jelly. Just last week my eighteen year old asked when I was going to make it again. I told him I couldn’t find enough dandelions to make even a half batch. You would think the above average rainfalls would have had them popping up everywhere.

  • Reply
    Miss Cindy
    May 11, 2020 at 8:32 am

    I’ve never made Dandelion Jelly, actually, I don’t recall even tasting it but I’d sure be willing to give it a try. I like unusual things things and flower jelly would qualify as unusual!

    • Reply
      May 11, 2020 at 9:43 am

      About how many jars will that recipe make?

      • Reply
        May 11, 2020 at 9:56 am

        Jack-as I said its been a while since I made the jelly, but if I’m remembering right I believe it makes about 5-6 half pints.

  • Reply
    Margie Goldstein
    May 11, 2020 at 8:17 am

    You sure do put up pretty jars, Miss Tipper! I bet dandelion jelly is good tasting! I know drinking dandelion tea is supposed to help health. An Englishman I know showed me that. He’s fill his cup with fresh picked and washed dandelions and pour steeping water over them in his cup. He is still a healthy old man! I knew an old Hungarian woman ( she was a real card) who made dandelion WINE. Obviously, she drank it too!!! There’s also dandelion greens used in poke salad or as salad greens. As a person who’s examined thousands of pounds of CALIFORNIA produce, I wouldn’t concern myself with a little dog urine. It’s fine as long as washed off. (Actually you’d be surprised at stuff you eat. Like frozen foods are allowed 2 or 3 RAT hairs on each frozen pizza. Oh there’s a lot of food secrets that aren’t pleasant.) I too find myself hating to mow over a dandelion or contemplate its demise. It’s a beautiful little HAPPY flower and as a child, it had to be a first flower I picked for MOMMY or my kids picked for me. The bees love them, ants love them and I say why not show the dandelion some love and respect today????

    • Reply
      May 12, 2020 at 11:52 am

      And just like that, I will never be able to buy another frozen pizza. I’d better start making pizza dough!

  • Reply
    Ron Stephens
    May 11, 2020 at 8:04 am

    I think I have figured out that the reason we have all heard so many unusual kinds of jelly is that the featured ingredient often just contributes color and flavor. The ‘gel’ part is the sugar and pectin. So kudzu bloom, corn cobs, pepper, mint etc can each make jelly. I have some fragrant roses blooming right now that I think would make jelly.

    Your dandelion jelly sure looks pretty. It looks like sourwood honey. I remember a picture you posted once of your jelly jars in the window with the sun shining through them. They looked like gems, just glowing, prettier even than Christmas lights.

  • Reply
    Janet Smart
    May 11, 2020 at 6:32 am

    That is so pretty. It reminds me of corn cob jelly, which I have made. Maybe one of these days I’ll try making it.

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