Dubbed the poor man’s honey because of its distinct taste, this dandelion jelly recipe is soon to be a favorite on your breakfast table! Most people think of the dandelion as just a nuisance weed. But did you know that you can eat the whole plant?
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Is dandelion just a weed?
Dandelions are chock full of vitamins A, C, and minerals. The root of the dandelion can be dried and ground into a powder. It makes a delicious coffee alternative! A few years ago, I broke the caffeine habit. I was looking for a coffee alternative and found Dandy Blend, made from dandelion roots. Give it a try! Someday, I am going to try and make it from scratch.
Dandelion leaves are a mildly bitter green, similar to arugula. I love adding dandelion greens to a salad with a vinegar-based dressing to wilt the leaves slightly. Dandelion greens can also be sauteed with a little shallot or garlic for a flavorful side dish.
The petals of the dandelion are the real star of the show! Their vibrant yellow color makes the most beautiful jelly I have ever seen. When making dandelion jelly you will use these petals to make a “tea”. That tea is then used to make the jelly.
Making dandelion jelly
The first thing you want to do is go out and pluck about 2 cups of dandelion flowers. Keep in mind that you do not want to pick flowers from areas that have been treated with chemicals or along the roadside.
Give the flowers a good rinse and cut the bottom off each flower. You only want the yellow petals as the green part can be bitter. Place the petals into a glass jar and add about 4 cups boiling water.
Give it a stir and let sit until cool. I let mine steep even longer overnight in the fridge. When you are ready to make your jelly, strain the tea in a fine mesh strainer. You will have a beautiful golden liquid.
Supplies needed to make dandelion jelly
- glass jar with lid
- fine mesh strainer
- measuring cups/spoons
- Large stainless pot
- Water bath canner
- jar lifter
- 5-6 jelly (1/2 pint) glass jars
- new canning lids
- canning rings
Processing dandelion jelly
Have 5-6 jelly jars cleaned and ready to go. I usually wash them the night before. This jelly freezes well but if you are planning to can it, get your water bath canner on the stove with enough water to cover jars about 1-2 inches.
Place your jars into the canner to warm up for the hot jelly. Pull the jars out prior to making jelly because you will need to act fast when the jelly is ready. Place new canning lids in a pan of hot water to soften the rubber and have clean rings ready to go.
Measure 3 cups dandelion tea into a large stainless pot. Add 2 tablespoons lemon juice and one package of powdered pectin. Measure 5 1/2 cups sugar into a SEPARATE bowl and have ready to use. Bring dandelion liquid, lemon juice, and pectin to a full rolling boil. Add the sugar all at once and stir continuously.
Bring mixture back to a hard boil and time for 2 1/2 minutes. Ladle jelly into jars. I usually get 5 full jars and 1 near full. Wipe rims of jars with clean cloth dipped into white vinegar to remove any residue. Place lid on top and add ring to finger tightness.
Place jars into water bath canner and let it come to a boil. Process for 10 minutes. Remove the canner lid and allow to rest 5 minutes before removing jars. Allow jars to cool completely for 24 hours. Listen for the “tink!”…my favorite sound!
After 24 hours, remove the rings and label your jars with the date you made this delicious, wonderfulness called the poor man’s honey! I hope you enjoy this delicious jelly. Please let me know in the comments below your thoughts and enjoy!
- 2 cups dandelion flowers
- 4 cups boiling water
- 3 cups dandelion tea
- 2 tbsp lemon juice
- 1 pkg powdered pectin
- 5 1/2 cups sugar
- Combine dandelion petals and 4 cups boiling water in a glass jar. Allow to steep until cool or overnight
- Strain mixture through a fine mesh strainer, and measure 3 cups of the liquid into a stainless pot
- Add 2 tablespoons lemon juice and 1 package of powdered pectin. Combine and bring to a full boil
- Add 5 1/2 cups sugar all at once to the mixture and stir continuously. Bring mixture to a rolling boil and cook for 2 1/2 minutes
- Ladle jelly into clean jars leaving 1 inch headspace
- Wipe rims of jars with clean cloth dipped in white vinegar to remove any residue
- Place lid on top and add ring to finger tightness
- Place jars into waterbath canner. Bring to a boil and process for 10 minutes
- Remove lid and allow jars to sit 5 minutes before removing from canner
- Allow jars to cool 24 hours. Remove rings and label
- Jars are shelf stable for one year or longer