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dandelion jelly

mamagin avatar
Recipe by
ginger skaggs
@mamagin
harrodsburg, KY

The dandelion juice may be kept in the fridge for 2-3 days if you do not have time to make jelly immediately. I was given a jar of this jelly over 30 years ago with the recipe by one of my best friends. For several years we made this together for our families. When her children no longer wanted it I started making it for my family and friends. Even now, my grown children ask me to make this for them. This is a favorite of theirs. It tastes like a mix of apple jelly and honey to us.

yield serving(s)
prep time 2 Hr
cook time 15 Min
method Canning/Preserving

Ingredients For dandelion jelly

  • 1 qt
    dandlion blossoms, packed
  • 2 qt
    water
  • 2 Tbsp
    lemon juice
  • 1 pkg
    sure jel
  • 51/2 c
    sugar
  • 3-4 pint jar
    clean and sterilized

How To Make dandelion jelly

  • 1
    Pick dandelions in full bloom. Cap at stem end. Wash well in cool water.
  • 2
    Boil blossoms in 2 qts. water for 3 minutes. Strain. Push or squeeze to extract all the juice. Cool slightly.
  • 3
    Measure out 3 cups of the dandelion juice, 2Tbls. lemon juice and 1 Pkg. sure jel into a stainless steel or enamaled 4 quart pot. Bring to a boil.
  • 4
    Add 51/2 cups sugar and hard boil for 21/2 minutes, stirring constantly,
  • 5
    Pour into sterilized jars.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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