How to Make Dandelion Jelly

This old family recipe makes lovely jelly. My husband's great-grandmother called it Golden Blossom Jelly. Here's how to make it.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 quart of bright dandelion blossoms
• 2 quarts water
• 5 1/2 cups sugar
• 1 package Sure-Jell
• 2 teaspoons orange flavoring
• 3 drops of yellow food coloring

1. 
    

   Pick the dandelion blossoms. Wash them.

2. 
    

   Bring them to a boil in two quarts of water. Boil for 3 minutes. When it first begins to boil, an unpleasant odor appears, but it soon leaves.

3. 
    

   Strain out the blossoms and discard those. Long ago, they strained it through cheesecloth, but you can use a colander or get a juice straining bag from catalogs that sell canning supplies.

4. 
    

   Add the Sure-Jell to 3 cups of juice. Bring that to a hard boil. Add the sugar. There are directions on the package.

5. 
    

   Return it to a hard boil again. Cook 2 1/2 minutes. During the last half minute, add the orange flavoring and the 3 drops of yellow coloring. I'm not sure where she got the flavoring, maybe from a Watkin's salesman.

6. Pour the jelly into small jars.

7. Melt pieces of parafin in a empty, clean, tin can by putting it in a pan of water on a low heat. When it becomes liquid, pour about an half inch thick over the jelly. As the jelly and parafin cools they both will set up.

Tips & Warnings

• Place all canned goods in a dark place as sunlight and heat can change the color of the food. That is why our ancesters made pantries, cellars and caves. It was cooler there in the summer & warmer in the winter.
• This recipe comes from our pioneer ancestor, Mary Black, of Blackjack, Kansas. She died in 1903.
• Be sure to pick the dandelions from an area that you know if free of lawn chemicals.

[prism]

on 5/18/2009 Okay, I didn't know we had a length limit on comments. My comment was cropped as I said "made mods for altitude and it came out perfect!" Thanks for sharing this recipe!!

[prism]

on 5/18/2009 I made this dandelion jelly a few days ago and it is awesome!!! I need to find time to make another batch (or several) while I have so many dandelions at peak on my lawn. Even my DH and kid loves it. We've already gone through 2 jars. I had a couple of questions from your article and just guessed. It worked out great. First I wasn't sure whether the green should be removed from the blossoms. It does take longer and more flowers to make up a quart when you just use the petals. But from making wine, those recipes specified petals only as the green would add a bitterness - so I only used the petals.The other question was how many jars it would make. I guessed maybe six and had a 7th jar/lid ready just in case. I did end up with 7 jars. Oh, I also opted to go with a water bath instead of paraffin. Used the time specifications that came with the pectin (sure-jell) plus mods for a...

[prism]

on 4/8/2009 I will have to try this! I never thought to look for dandelion jelly recipes. I made dandelion wine a few years ago - incredible! I imagine the jelly tastes as fine also! Thanks!

[brantsbabe]

on 1/16/2009 I have got to try this in the spring. Another reason to wish for springtime, huh? 5*

[bar10dr98]

on 11/6/2008 This brings back memories of my Granny's jams, and fighting over who got the parafin on top. I can't wait til spring to try this recipe, thanks!