How To make Dandelion Jelly
1 qt Dandelion blossoms
2 qt Water
2 tb Fresh lemon juice
1 3/4 oz Powdered fruit pectin
5 1/2 c Sugar
Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly. This is going to require a lot of dandelion blossoms! Rinse quickly in cold water to remove any insects/dirt on the petals. Don't leave the blossoms in the water for very long though, as they will be a little the worse for wear. Next, pull up a chair somewhere comfortable, as this part is going to take awhile...Snip off the stem and green collar under each blossom, so that only the petals are left. This takes about four hours! In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or a little longer, until the water takes on their color. (I boiled the petals for 4 minutes until I liked the color better.) Cool and strain, pressing against the petals with your fingers to extract all of the dandelion juice. (Or you can cheat and line a sieve with moistened cheesecloth and strain it that way.) Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit pectin. Stir to combine. Bring to a boil, using a large kettle. Add the sugar, stirring to mix well. Continue stirring and boil the mixture for 2 and 1/2 minutes. Pour into hot sterilized jelly jars and seal. Process for five minutes in a boiling water bath. Yield: Five 1/2 pint jars.
How To make Dandelion Jelly's Videos
DON’T pick DANDELIONS they are…
#dandelions #dandelion #weeding #medicine #wildlife #spring #flower #flowers #bee #birds
Dandelion Jelly
This is a quick overview of how I make Dandelion Jelly. For those wondering, it tastes like honey jelly!
Dandelion Jam - DIY - Make your Own
A delicious jam recipe using dandelions.
To join our project, visit patreon.com/greenrenaissance
Subscribe to our channel for a BRAND NEW film out every single Wednesday
How To Make Homemade Dandelion Jelly ~ Wildflower Jelly ~ Tastes Like Honey
Use those beautiful weeds to whip up a batch of this delicious jelly. It has a delicious honey like flavor. Make sure to only use blossoms from an area that has NOT been treated with chemicals and leave some for our pollinators ????.
3 1/2 c. water
4 c. lightly packed dandelion petals
2 T. lemon juice
1 package or 6 T. powdered pectin
4 1/2 c. sugar
Freezing Instructions:
Ladle hot jelly into hot jars or plastic freezer jars leaving 1/2 headspace. Allow to cool to room temperature. Add lids and bands. Store in freezer.
UPDATE: I got confirmation from the Wyoming State University Extension that Dandelion Jelly is indeed safe for canning ????.
Ladle hot jelly into hot 4 or 8oz. jelly jars leaving 1/4 headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
Recommended products I use:
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you. All proceeds will be used to support my channel.
Ball Freezer Jars:
Ball Jelly Jars:
Victorio Multi Use Canner:
All American 915 Pressure Canner:
Ball Blue Book:
All New Ball Book:
The Canning Kitchen:
Ball Quart Jars:
Ball Pint Jars:
Ball Jelly Jars:
JarBox Protector:
Sterilite Shelves:
My Canning Playlist:
Sources referenced:
The Indian Preservation:
Enjoy!
xo~Carol
Let's connect!~
????My Blog:
????Facebook:
????Instagram:
????Pinterest:
How to Make Dandelion Jelly
Dandelions are easy to find and such a versatile plant! Tea, wine, fritters, salads, and even jelly! If you have basic canning equiptment you can easily whip up a batch of lovely dandelion jelly.
Check out my blog post with step-by-step instructions here:
Vist roughandtumblefarmhouse.com for more Farming, Family, Food, and Fortitude!
Edible Mountain - How To Make Dandelion Jelly
Don’t weed those dandelions out of your yard, make them into a tasty treat instead!
Melissa Rebholz from Public Market in Wheeling shows us how to make dandelion jelly, and shares her recipe with us.
Dandelion jelly only uses the blooms, but every part of the dandelion is edible and a rich source of vitamins A, C and K. It also contains high levels of iron, calcium and potassium.
Dandelions are also an important part of the food chain for bees and other pollinators. It's another great reason to let them grow instead of mowing them down or treating your lawn.
The flavor of the dandelion starts slightly bitter, but the sweetness in jelly balances it out wonderfully. Try making a batch and soon you'll spreading it on your toast thick in no time!
Edible Mountain is a bite-sized, digital series from WVPB that showcases some of Appalachia’s overlooked and underappreciated products of the forest while highlighting their mostly forgotten uses.
Dandelion Jelly Recipe From Melissa Rebholz
3 cups dandelion blooms (yellow petals only)
4 cups water
1 Box Pomona’s Low Sugar Pectin
2 cups sugar
Juice of 1 lemon
1 tsp vanilla
1/2 or 1/4 pint canning jars
Bring 4 cups water to a gentle boil. Pour the water over the dandelion blooms in a heat resistant container (a half gallon Ball jar works great). Steep the blooms as you would a tea for 24 hours at room temperature or 48 hours in the fridge.
Drain the tea removing the blossoms into a small stock pot.
Follow the directions in the Pomona’s pouch to make calcium water and set aside.
Combine sugar and 4 tablespoons of pectin in a small bowl and whisk to combine well. Set aside.
Add the juice of 1 lemon and 4 tablespoons of calcium water to the dandelion tea. Bring to gentle boil over heat. Slowly whisk in the pectin/sugar while the tea is boiling. Boil the tea with sugar/pectin for 1 minute. Remove from heat and add vanilla.
Immediately pour into a pitcher to begin filling jars while liquid is very hot. As you fill each jar to about ¼ inch from the top, put the lid on and invert the jar. When all the jars are full and inverted, wait 5 minutes and turn them right side up.
Let the jars cool and remain in the same place for 12 hours to properly seal. If a jar doesn’t seal it can be stored in the fridge and used within 30 days.