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Fresh Dandelion Jelly with Lemon and Honey Recipe

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★★★★★

5 from 84 reviews

This Fresh Dandelion Jelly recipe captures the bright, floral essence of dandelion petals combined with the tartness of lemon and the natural sweetness of honey. Steeping the petals in boiling water extracts their delicate flavors, which are then transformed into a smooth, fragrant jelly using sugar, lemon juice, and liquid pectin. Ideal for spreading on toast or adding a unique twist to desserts, this jelly showcases a delightful way to utilize foraged ingredients with a natural, homemade touch.

Ingredients

Scale

Dandelion Petal Infusion

  • 4 cups fresh dandelion petals, loosely packed (only yellow petals, no greens or stems)
  • 4 cups water (for steeping petals)

Jelly Mixture

  • ½ cup fresh-squeezed lemon juice
  • 2 cups granulated sugar
  • 1 ½ cups honey (mild wildflower recommended)
  • 1 package liquid pectin (e.g., Sure-Jell brand)
  • 1 tablespoon butter (optional, to reduce foam)

Instructions

  1. Prepare the Petals: Gently pluck about 4 cups of fresh, bright yellow dandelion petals, carefully avoiding any green parts or stems. Rinse them gently in cool water for about 10 minutes to remove dirt and insects, ensuring clean petals for infusion.
  2. Steep the Petals: Place the rinsed petals into a large pot and pour 4 cups of boiling water over them. Cover the pot and allow the petals to steep for 24 hours at room temperature to fully extract their flavor. If short on time, a minimum steep of 3 hours can suffice.
  3. Strain the Infusion: Strain the steeped liquid through a fine mesh sieve or cheesecloth into a clean pot, pressing the petals gently to extract as much juice as possible without including sediment to ensure a clear jelly base.
  4. Add Lemon and Sugar: Stir in ½ cup of fresh-squeezed lemon juice and 2 cups of granulated sugar into the dandelion liquid. Continue stirring until the sugar dissolves completely, about 5 minutes, creating a well-mixed jelly base.
  5. Boil Mixture: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking or burning. Add 1 tablespoon of butter to reduce foam formation. Allow the mixture to boil hard for 1 minute to activate the pectin later.
  6. Incorporate Pectin: Stir in 1 package of liquid pectin thoroughly. Return the mixture to a rapid boil and cook for exactly 1 minute while stirring constantly to ensure proper gel formation.
  7. Test the Jelly: Test the jelly’s set by placing a small spoonful on a cold plate; if it wrinkles when pushed with a finger, the jelly is ready. If not, boil for an additional minute and test again to achieve the perfect consistency.
  8. Jar the Jelly: Remove the pot from heat and quickly ladle the jelly into sterilized jars, leaving ¼-inch headspace. Wipe the rims clean, seal with lids, and allow the jars to cool to room temperature to facilitate proper sealing and preservation.
  9. Store and Mature: Store the sealed jars in the refrigerator or a cool pantry. Let the jelly thicken and develop its flavor over 24 to 48 hours before serving for the best taste and texture.

Notes

  • Use only the yellow petals of dandelions, avoiding any greens or stems to prevent bitterness.
  • Rinsing petals thoroughly ensures a clean infusion free of dirt and insects.
  • Butter added during boiling helps reduce foam, making jelly easier to jar without mess.
  • Testing jelly on a cold plate is a traditional method to ensure proper gel setting.
  • Ensure jars and lids are properly sterilized to prevent spoilage.
  • If pectin is not available, setting times and sugar ratios may vary.
  • Steeping time can be shortened in a pinch, but longer infusion develops a richer flavor.

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

Find it online: https://tastygenius.com/fresh-dandelion-jelly-with-lemon-and-honey-recipe/