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  • Steve Hamilton

Dandelion Jelly Recipe

Updated: Dec 6, 2023

Posted by Steve Hamilton | Jun 25, 2021 | Foraging, Recipes

One of the first signs of spring that pops up is the dandelion. Some see them as a weed that they remove from their lawns, but for the new forager- the dandelion is a great way to get started.

It is easy to identify, found everywhere, and the uses are endless. Oh- and you can get the kids involved which is fun for them as they get their feet wet in the foraging world.

One of our favourites that can be made very quick is dandelion jelly. It tastes like honey with just a hint of lemon.

Give it a try and you will add it to your foraging bucket!


  • 2 cups dandelion petals, lightly packed

  • 4 cups water

  • 4 cups sugar

  • 2 Tbs. lemon juice

  • 1 box powdered pectin

Instructions Pick your flowers in an area that is clean, not near the side of the road, where pets are walked or a risk of herbicide use.

Once you have filled a nice bowl of dandelion flowers, cut off the green part.

Steep the dandelion petals to make a tea.

Pour 4 cups of boiling water over the petals. Let it sit until it cools, cover, and place it into the fridge for 24 hours

Strain it well through a cheesecloth and squeeze out as much liquid as possible

Measure out 4 cups of the ‘tea’ and pour it into a large pot, add 2 Tbs. of lemon juice and 1 pouch of powdered pectin bring this to a boil.

Add the sugar, stir well, and return to a boil. Boil the jelly HARD for 1 to 2 minutes to activate the pectin and remove from the heat.

Pour the jelly into hot canning jars leaving 1/4 inch of headspace.

Tap lightly to remove any air bubble, wipe the edge of the jar clean and place the lids and rings on finger tight.

Place the jars in a water bath and process for 10 minutes or according to your altitude. Any jars that don’t seal properly, place in the fridge and use first.

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