Dandelion Jelly

dandelion cordial
Photo: Marcus Nilsson
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.


  • 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


  1. 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.)

  2. 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.

  3. 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.

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