Orange Butterscotch Dandelion Jelly


I found this recipe in one of those little stapled paper cookbooks in a museum.  It is filled with delicious and fun pioneer recipes.  I use the leaves and roots of the dandelions in my herbal medicines so I don’t ever kill dandelions and the flowers are so pretty, it seemed like a wonderful idea to turn them into something too.  This tastes a bit like honey.  It will also take on whatever extract you put in it.  This time I chose orange and butterscotch.

Orange Butterscotch Dandelion Jelly

Collect a quart jar of dandelion flowers.  Pour into a strainer and let sit for awhile to let any tag alongs escape.


Put dandelion flowers into a soup pot and pour 2 quarts of water over.  Bring to boil and boil for about 4-5 minutes.


Strain through a cheesecloth and reserve 3 cups of dandelion water.


Bring that 3 cups of dandelion water to boil and add 1 package of pectin stirring constantly.  Gradually stir in 5 1/2 cups of sugar (I like organic, raw sugar) and boil 5 minutes more.


Add in 1 Tablespoon of orange extract and 1 Tablespoon of butterscotch extract and boil one more minute.


Pour into 4 ounce jars leaving a half inch head space.  Make sure lid rim is clean and replace lid.  Boil in water bath for 5 minutes.  Add one minute per 1000 feet altitude.  I live at 6500 or so feet above sea level, so I round up and boil the jars for 12 minutes.


Let rest on towel when you pull them out.  Listen for the lovely tell tale popping to let you know the lids are sealing.  It may take a few days for jelly to set.  Enjoy with homemade bread.


Recipe based off of one in “Old Pioneer Recipes” from Bear Wallow Books.

5 Comments Add yours

  1. Dandelion jam – who knew! Looks really delicious. I’ve got enough in my garden so will have to give this a go. 🙂

    1. Farmgirl says:

      It’s quite delicious!

  2. I’ll bring the bread!

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