dandelion jelly

Name: Dandelion Jelly
Prep time: 2 h
Cook time: 15 min
Cuisine: Southern
Ingredients: 1 quart(s) dandlion blossoms, packed; 2 quart(s) water; 2 tablespoon(s) lemon juice; 1 package(s) sure jel; 51/2 cup(s) sugar; 3-4 pint jar(s) clean and sterilized

9 Pinches

ginger skaggs

harrodsburg, KY

Updated on Sep 16, 2015

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.

Rate

No Image

prep time 2 Hr

cook time 15 Min

method Canning/Preserving

yield variable

Ingredients

1 quart dandlion blossoms, packed
2 quarts water
2 tablespoons lemon juice
1 package sure jel
51/2 cups sugar
3-4 pint jars clean and sterilized

How To Make dandelion jelly

Step 1

Pick dandelions in full bloom. Cap at stem end. Wash well in cool water.

Step 2

Boil blossoms in 2 qts. water for 3 minutes. Strain. Push or squeeze to extract all the juice. Cool slightly.
Step 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.
Step 4

Add 51/2 cups sugar and hard boil for 21/2 minutes, stirring constantly,
Step 5

Pour into sterilized jars.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes