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Dandelion Jelly


  • 4 cups of dandelion petal tea
  • 1/4 cup bottled lemon juice
  • 6 Tbsp Ball Classic Pectin
  • 5 1/4 cups sugar


  1. Making the Dandelion Petal Tea
  2. Pick dandelions from an area that have not been sprayed with pesticides or weed killers. If you have dogs, you’ll want to avoid the dandelions in the part of the yard that they frequent as well.
  3. You will need to pick a lot of flowers. Then, using kitchen scissors, snip off the greens and leave the yellow fluff (petals) behind. You’ll need about 8 cups of packed petals.
  4. Once you have all of the petals, pour boiling water over them and let them steep overnight. When you are ready to make your jelly, pour the dandelion petal tea through a fine sieve or coffee filter to strain out all of the petals, and leave the liquid behind. This dandelion petal tea will be the base of your jelly.
  5. Dandelion Jelly
  6. In a large pot, combine the dandelion petal tea, lemon juice, and pectin. Whisk over medium heat until the pectin is fully dissolved. Bring this mixture to a rolling boil that can’t be stirred down.
  7. Add the full volume of sugar at once. Whisk to combine. Bring the jelly to a rolling boil that can’t be stirred down. Once it reaches a rolling boil, allow it to boil untouched for 1 solid minute.
  8. Remove your jelly pot from the heat. Skim off any foam, and fill your hot jars with 1/4 inch of headspace. Top with lids and rings, and process in a boiling water bath canner for 10 minutes (adjust time based on your altitude). When the jars are finished processing, remove them to a tea towel on the counter to prevent thermal shock. Allow the jars to cool undisturbed for 24-hours.
  9. Store jars with the rings off in a cool, dark, dry place. Your jelly is best used within one year, but is considered safe as long as it is still sealed.