Dandelion Jelly

You can find the full post on Mother Earth News’ website here!

Dandelion Jelly Recipe



  • 4 cups loosely packed dandelion petals, greens removed

  • 4 1/4 cups water

  • 1 cup sugar

  • 4 1/4 tsp pectin powder (Pomona’s Pectin brand)

  • 1/2 cup bottled or fresh lemon juice

  • 1/2 to 1 tsp of citric acid (see information above pertaining to acidity)

  • 4 1/4 tsp calcium water


  1. Make sure you remove the greens from the petals and use the petals of the dandelions.

  2. Pour 4 1/4 cups of hot (not boiling) water over the dandelion petals and steep from 30 mins to 24 hours

  3. Start your water bath canner and place 5-6 jars, rings and lids in it

  4. Strain the tea to remove the solids

  5. In a medium bowl, thoroughly mix sugar and pectin powder

  6. While the tea is heating, add the calcium water and lemon juice or citric acid and make sure everything is dissolved

  7. Allow the tea to reach a boil, once it has, slowly add pectin/sugar mix and stir thoroughly to make sure it has dissolved

  8. Skim off whatever foam you can if it forms, you don’t have to get all of it unless you want to

  9. Allow to return to a boil and then remove from heat

  10. Ladle the jelly into jars, wipe the rims and put on covers

  11. Process for 10 minutes at a rolling boil (longer for increased altitudes)

  12. Let sit for 12-24 hours and check seals

We hope you have fun making this, and let us know how it turns out!

Michael and Schikoy