Fresh Homemade Dandelion Jelly Recipe with Lemon and Honey
A delightful and easy-to-make jelly using fresh dandelion petals, lemon, honey, and sugar. This floral and citrus-infused jelly is perfect for spring and summer, offering a unique, sweet, and slightly earthy flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 4 cups jelly (approximately 16 servings) 1x
- Category: Condiment
- Cuisine: American
Ingredients
- 6 cups loosely packed fresh dandelion petals (yellow parts only, pesticide-free)
- 2 large lemons, zested and juiced
- 1 cup honey (mild floral varieties like clover or orange blossom recommended)
- 3 cups granulated sugar (organic cane sugar optional)
- 1 package fruit pectin (about 1.75 oz or 50 grams, e.g., Sure-Jell)
- 4 cups water
Instructions
- Gently pluck the yellow petals from freshly picked dandelions, avoiding green parts. Rinse lightly in cold water and drain well (about 15 minutes).
- In a large pot, combine 4 cups of water with the dandelion petals. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until the water turns golden and aromatic.
- Strain the infusion through a fine mesh strainer lined with cheesecloth into a large bowl or pot. Press petals gently to extract flavor. Discard petals. Adjust liquid to about 3 cups if needed.
- Stir in the juice and zest of 2 lemons into the dandelion infusion.
- In a separate bowl, thoroughly mix the sugar and pectin to prevent clumps.
- Return the dandelion-lemon liquid to the pot and bring to a rolling boil over medium-high heat. Quickly stir in the sugar-pectin mixture and boil hard for 1 minute, stirring constantly until thick and glossy.
- Remove from heat and stir in 1 cup of honey until fully incorporated.
- Ladle the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean and seal with lids.
- Optionally, process jars in a boiling water bath for 10 minutes for longer storage. Otherwise, refrigerate and consume within 3 weeks.
Notes
Use only yellow dandelion petals to avoid bitterness. Steep petals gently without overboiling to preserve floral flavor. Add honey off heat to maintain its delicate flavor and health benefits. Test jelly set by dropping a spoonful on a cold plate; it should wrinkle when pushed. For vegan version, substitute honey with maple syrup or agave nectar. For low sugar, reduce sugar by 1/2 cup and increase pectin slightly, expecting a softer set.
Nutrition
- Serving Size: 1 tablespoon (20 g)
- Calories: 50
- Sugar: 12
- Carbohydrates: 13
Keywords: dandelion jelly, homemade jelly, wildflower jelly, lemon honey jelly, spring jelly, floral jelly, easy jelly recipe