Print

Fresh Dandelion Jelly Recipe with Lemon and Honey

fresh dandelion jelly - featured image
Print Recipe

A delightful homemade jelly made from fresh dandelion petals, bright lemon juice, and sweet honey. This easy recipe captures the essence of spring with a silky texture and floral notes, perfect for gifting or enjoying at home.

Ingredients

Scale
  • 4 cups fresh dandelion petals, loosely packed (only yellow petals, no greens or stems)
  • 4 cups water (for steeping petals)
  • ½ cup fresh-squeezed lemon juice
  • 1 ½ cups honey (mild wildflower recommended)
  • 2 cups granulated sugar
  • 1 package liquid pectin (e.g., Sure-Jell brand)
  • 1 tablespoon butter (optional, to reduce foam)

Instructions

  1. Gently pluck about 4 cups of fresh, bright yellow dandelion petals, avoiding any green parts. Rinse gently in cool water to remove dirt or bugs (about 10 minutes).
  2. Place the petals in a large pot and pour 4 cups of boiling water over them. Cover and let steep for 24 hours at room temperature (minimum 3 hours if short on time).
  3. Strain the liquid through a fine mesh sieve or cheesecloth into a clean pot, pressing petals gently to extract juice but avoiding sediment.
  4. Stir in ½ cup fresh lemon juice and 2 cups granulated sugar into the dandelion liquid until sugar dissolves (about 5 minutes).
  5. Bring the mixture to a boil over medium-high heat, stirring frequently. Add 1 tablespoon butter to reduce foaming. Boil hard for 1 minute.
  6. Stir in 1 package liquid pectin. Return to a rapid boil and cook for exactly 1 minute while stirring constantly.
  7. Test jelly set by placing a small spoonful on a cold plate; if it wrinkles when pushed, it is ready. If not, boil another minute and test again.
  8. Remove from heat and ladle quickly into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, seal with lids, and let cool to room temperature.
  9. Store sealed jars in the refrigerator or a cool pantry. Jelly will thicken and develop flavor over 24-48 hours.

Notes

Use only yellow dandelion petals to avoid bitterness. Steeping for 24 hours yields the best flavor, but 3 hours is acceptable if short on time. Adding butter reduces foam during boiling. Always test jelly set with the cold plate method. Sterilize jars before filling to prevent spoilage. For vegan version, substitute honey with maple syrup or agave nectar but expect slight changes in flavor and setting time.

Nutrition

Keywords: dandelion jelly, homemade jelly, lemon honey jelly, wildflower jelly, spring recipe, easy jelly recipe, natural preserves

Find it online: https://tastypierecipes.com/fresh-dandelion-jelly-recipe-with-lemon-and-honey-easy-homemade-delight/