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Canning Dandelion Jelly: A Sweet and Simple Start to the Season

Lehman's
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Canning season is coming up soon, and maybe you’re a new canner who wants to start off slow and save your harvest. I wanted to try my hand at canning for the first time, but it’s still a little early for my vegetables to be harvested, so I looked around my yard for something to use and the perfect little plant was there: dandelions!

Now, I am sure you are thinking, “Isn’t a dandelion a weed? Why would I ever eat that?” and I am here to tell you, it is a delicious weed! Don’t go out, though, and pick a dandelion and start munching—we’re going to make some jelly!

Dandelions are one of the first flowers to bloom in spring and early summer, and while many people treat them as a nuisance in their lawns, they are completely edible from root to flower. Their bright yellow petals have a mildly sweet, honey-like flavor, which makes them perfect for jelly.

If you’re looking for a slow, satisfying way to begin your canning journey, dandelion jelly is a great place to start. Not only is it beginner-friendly, but it also brings a little sunshine into your pantry, or makes a great gift!

Canning Dandelion Jelly: A Sweet and Simple Start to the Season

Author: Lehman's

Ingredients

2 cups dandelion petals (packed)
4 cups water
2 tablespoons lemon juice
1 box (1.75 oz) powdered fruit pectin
4 cups granulated sugar

Directions

Make a dandelion infusion: In a saucepan, bring 4 cups of water to a boil. Add the dandelion petals, remove from heat, cover, and let steep for 24 hours. This will become your “tea.”
Strain the petals: After 24 hours, strain the petals through a fine mesh strainer or cheesecloth, pressing to extract as much liquid as possible. You should have about 3 to 3.5 cups of dandelion tea.
Prepare your jars and heat your lids: While you prepare the jelly, sterilize your canning jars. Even if they are brand new, you need to sterilize your jars. I do this by putting my jars in the oven at 275 for 15 minutes. You can also run them through your dishwasher or boil them for 15 minutes on the stove. I find the oven is the easiest method for me. While your jars are being sterilized, heat your lids in a pot of water on low heat on your stove. This helps your lids seal better.
Cook the jelly: In a large pot, pour in the dandelion tea. Add lemon juice and pectin, and bring to a rolling boil over high heat. Stir constantly.
Add sugar: Add all the sugar at once, stirring until dissolved. Return to a rolling boil and boil for 1–2 minutes. Remove from heat.
Fill jars: Ladle the hot jelly into hot, sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean, place lids on top, and screw bands on fingertip-tight.