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How To Make Dandelion Jelly
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5 from 2 votes

How to Make Dandelion Jelly

A scrumptious jelly that tastes just like summer. Definitely a must try!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast, Dessert, Side Dish
Cuisine: American
Servings: 6 half pints


  • 2-4 cups dandelion petals
  • 4 cups water
  • 2 tbsp lemon juice
  • 1 box powdered pectin (1.75 oz box or 6 tbsp)
  • 4 cups sugar


  • Remove the dandelion petals from the green flower base, resulting in 2+ cups of petals,, and put in bowl or quart container
  • Pour 4 cups of boiling water over the petals and steep in the fridge for 24 hours
  • Strain as much liquid out of the petals as you can (should get between 3 and 4 cups of dandelion tea)
  • Combine your dandelion tea, lemon juice, and powdered pectin in a large pot. Bring to a boil.
  • Add sugar and return to boil. Boil for 1 to 2 minutes.
  • Remove from heat and skim off white film.
  • If storing if fridge, then ladle into half-pint jars, label and store. Should keep for many months.

Water Bath Canning

  • If canning, ladle your jelly into hot, sterilized half-pint jars. Leave 1/4 inch head space.
  • Run a knife or spatula around the edge of the jar to remove any air bubbles.
  • Wipe the rim with white vinegar (to remove any debris) and screw on lids, finger tight.
  • Process in a water bath canner for 10 minutes or according to your altitude.
  • Remove from canner and let jars rest, undisturbed, for 24 hours. Label and store. Shelf stable and keeps for months after being opened.