Dandelion Jelly 

3 C. of water 4 C. of dandelions (yellow petals only) 5 C. of sugar 1 package (1.75 oz.) of pectin

*set one dandelion head aside

There are a few different ways you can infuse the dandelions into the water, I prefer to make a ‘tea’. Gently boil the water before pouring over the petals, let petals steep for 30 minutes, and then strain. You now have your dandelion liquid. The last batch I did (pictured below) I also added some nectarine juice, from some nectarines I processed. That is your preference among many other flavors you can use. I did not label the recipe ‘Dandelion Nectarine Jelly’ because it was just an added bonus, it in no way affects the original recipe, you can add as little or as much of another flavor that you want, or eliminate it all together. Some people even add a drop or two of yellow food coloring, that is all up to you.

Start a low simmer with the liquid, and add the sugar, a cup at a time, until fully dissolved. This is the time I use that extra dandelion head we set aside, picking off just the yellow petals, I like to cut them into little pieces, just to add a visual benefit to the end product, I love seeing little flowers in the jelly. Turn the heat off, let stand until its not bubbling, and then add the pectin. Follow the directions on the pectin package as well, liquid and powder have different steps. Stir until pectin is completely dissolved and incorporated, and assuming you have your jars prepped, go ahead and add your jelly liquid to your jars. I like to use quarter pints for wild edible jellies, mostly because I do a lot of sharing lol, but I also like the variety of jars we use to preserve, and it’s a great way to have enough to last the whole year!

Quarter jars also seal very well when making a thick jelly like this, although they often seal without canning them, it is always a good idea to give them a hot water bath. I always do, just to be on the safe side, unless I only get a few jars, and plan to use them immediately or give them all away. This recipe can be used for other wild edibles as well, and once you become familiar with foraging you will want to make jelly out of everything! Happy Homesteading and please enjoy my friends!

To make a dandelion syrup, just eliminate the pectin