Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Dandelion Jelly 3.9 (11) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Yield: 4 cups This "jelly" does not require the sterilizing and sealing process commonly used for jams and preserves. Simply keep it refrigerated in an airtight container, and enjoy for up to 2 weeks. Ingredients 4 cups water 4 cups dandelion blossoms (yellow and white parts only) ¼ cup plus 1 ½ teaspoons ( ½ package) powdered pectin 4 ½ cups granulated sugar 2 tablespoons fresh lemon juice Directions Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium, and simmer for 3 minutes. Remove from heat, and let stand for 10 minutes. Strain through a fine sieve into a measuring cup, pressing solids. Discard blossoms. (You should have 3 cups of liquid; add water if necessary.) Combine pectin and 1/2 cup sugar in a small bowl. Bring dandelion liquid and remaining 4 cups sugar to a boil, stirring constantly to dissolve sugar. Add the pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil for 1 minute. Skim foam from the surface. Let cool slightly. Pour mixture into an airtight container. Cover with a lid. Refrigerate until set, about 4 hours. Cook's Notes Jelly can be refrigerated in the airtight container for up to 2 weeks. Print