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Dandelion Jelly

Course Canning / preserving
Cuisine Mediterranean
Keyword Dandelion Jelly
Author 2pots2cook


  • 1 1/2 cup dandelion petals
  • 2 1/2 cup water
  • 2 tsp citric acid
  • 1 1/2 cup sugar
  • 3 Tbsp pectin
  • 2 drops of yellow food color, optional


  1. Separate the petals from the green parts of the flowers to avoid a bitter taste.
  2. Boil the water and cover the petals with it to rest overnight (24 hours).
  3. Prepare clean glass jars.
  4. Strain the liquid through a fine mash sieve into a measuring jar.
  5. Add water to have 3 cups of liquid.
  6. In a pot, bring the liquid to boil, add the citric acid, sugar and pectin and leave to boil for 5 minutes.
  7. Skim off the foam, if any.
  8. If your jelly color is not satisfactory, my solution is to add 2 drops of food color.
  9. Pour the jelly into the clean glass jars and let them cool.