How to make dandelion jelly

  • COOK
    40 Min
photo of a dandelion
250 gr dandelions (this is about 300 pieces, only the yellow buds)
1 kilo of jam sugar 2: 1
2-3 slices of orange
1 lemon sliced
sterilized jars
Making dandelion jelly is easy and super tasty! This is how you do it.


  • pick all the yellow from the dandelions and put it in a pan and add just enough water until they are covered
  • add the orange and lemon slices and bring to the boil
  • turn off the heat, put a lid on the pan and let it steep overnight for up to 24 hours
  • The next day, strain the mixture through a wet tea towel in a colander.
  • Express all moisture well
  • Measure the amount of liquid you have and put it in a saucepan.
  • Add 50 g of jam sugar per 1 dl of liquid and cook it in about 3-5 minutes to a nice jelly.
  • Fill the sterilized jars with the hot dandelion jelly, close with the lid.
  • Let the jelly cool down in the jars so that the jars will suck vacuum and the lid 'clicks'. This way the jelly has a long shelf life.
Want to know when you can pick some wild plants? Many of our recipes are based on wild plants. Be sure to read up before you pick to make sure you're picking the right thing. We use the book Eetbare wilde planten (available at your local bookstore) and Wildpluk Wiki. If you're not sure what something is, don't pick it.
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