8 Reviews of Dandelion Jelly

From: ~Leslie~

On Jul 5, 2007

Just the most amazing jelly, made even tastier because I had it made by the original Chef herself, Rita! My DH compared the flavour as a cross between jelly and honey. It has a light, delicate flavour that is not too sweet. We just love this stuff and I can't wait to try making my own! Thanks Rita, you are a doll!

From: Kumquat the Cat's friend

On Jul 9, 2007

Again, I had the honor of receiving a gift of this from the chef herself:D The delicate honey taste was right on the mark and was exactly what I thought of when I tried this. BF will also enjoy this quite a bit as he likes honey on his toast. Thanks Rita!

From: LaurieNYC

On May 6, 2006

I made this jelly last weekend after researching numerous other recipes. I doubled it immediately, as I have made jellies before so felt comfortable doing this. I strained the flowers through the coffee filters about 4 or 5 times using the clarity of the jelly and ease in straining as criteria. I like to believe doing this improved the clarity of the jelly, but it may well have been only my craziness! When friends and family heard of my making this jelly, they were sure I'd crossed over from "loopy" to "wacko"--however, everyone who tasted the jelly proclaimed it to be like eating honey and delicious. Thanks for the recipe. I'm making it again as I type!

From: Karen's Kitchen

On Jun 5, 2007

I made two batches of this jelly and had nothing but compliments on it. The only alteration I made was leaving out the lemon zest since I wanted a totally clear jelly. I hope I have enough to last me until next spring. I have a whole new respect for dandelions now, they are welcome in my lawn anytime! Thanks for the recipe. Update: I won 2 Blue Ribbons with this jelly at the Country Fair in 2006. Trying again in 2007!!

From: Nikoma

On May 8, 2008

I love this as is, but next time I plan on leaving out the lemon zest. It overtakes the flower flavor a bit. Thanks Rita!

From: barefootmommawv

On Apr 22, 2009

Excellent! I love this!! Now, I can have my biscuits with the scrumptous honey flavor that I love at a much cheaper cost. I left out the lemon zest as suggested by others. I added 3 drops of yellow food dye for that golden color. I also processed it in a water bath for 5 minutes. My kids took two jars to school to their teachers whom requested some. Thanks for posting. Easy to make and very yummy. I will be making this again.

From: Chef #987698

On Jul 6, 2009

I made this without the zest and with normal sugar, and it turned out delicious! I recommend using a little organic food coloring, otherwise it comes out green-yellow. It tastes a bit like floral honey- definitely a winner!

From: Chef #1261029

On May 8, 2009

I tried this both with the zest and without. I would definitely recommend NOT using the zest. It was inedible, and I ended up throwing that batch out. Happily, the quart of tightly packed leaves and two quarts of water produces almost exactly enough to make two batches, so I was able to make the second batch without the zest. Much more the honey-taste that others have noted. Slight bitter/wild taste from the dandelions, but still an interesting overall product. The 10 minutes prep time obviously does not include the time it takes both to pick the dandelions and to remove the green parts. It took approximately 1,000 blossoms to result in 1 quart of tightly packed petals. Removing the green part from 1,000 blossoms took almost 90 minutes, even after I got the hang of it. In re: boiling until it sheets off the spoon, I tried that on the first batch and gave up after about six minutes. On the second batch, I followed the Sure-Jell directions (boil at full rolling boil for 1 minute, then remove from heat), and that batch gelled nicely. Like one of the other posters, I WBC the jelly for 5 minutes.