05/12/2026
We’ve been seeing several reels about dandelion jelly and decided we’d try making a batch of freezer jelly. This stuff did not disappoint! The flavor is similar to a light, floral honey. The only time consuming part of the process was removing the petals, which took me 4 hours to do by myself. This batch made 16 pints and it was definitely worth the trouble! This is the recipe we used and can easily be halved/quartered for smaller batches.
Recipe
8 cups of cleaned whole dandelion heads (pick midday for open heads)
8 cups of water
8 cups of granulated sugar
4 TBSP lemon juice
2 packets of Sure Jell Original Pectin
1. Remove yellow dandelion petals from heads. Discard green parts, reserving yellow petals. Tip: firmly rolling the dandelion head between your fingers helps loosen the petals.
2. In separate pot, bring water to a rolling boil.
3. Cover dandelion petals with boiling water and let rest, covered in refrigerator, overnight (12-24 hours).
4. Strain liquid and squeeze all remaining fluid from the dandelion petals using cheesecloth.
5. In a pot add dandelion liquid/tea, lemon juice and pectin. Bring to a rolling boil.
6. Add sugar and return to rolling boil for 2 minutes.
7. Ladle hot jelly into sterile, warmed straight-walled glass jars or freezer safe plastic containers.
8. Let cool to room temperature before placing in freezer.
Reported shelf life is 1 year in freezer and 3-4 weeks in the refrigerator.
