Go Back
–+ servings
Dandelion Jelly with Lemon and Honey

Delicious Dandelion Jelly with Lemon and Honey to Brighten Mornings

Enjoy the unique flavors of Dandelion Jelly with Lemon and Honey, a sweet and floral delight perfect for spreading.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 10 jars
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 2 cups Dandelion Petals Only use yellow petals from pesticide-free areas.
  • 1 cup Lemon Juice Freshly squeezed is best for flavor.
  • 1 cup Honey Substitute with maple syrup for a vegan version.
  • 4 cups Granulated Sugar Can reduce by 1/2 cup for a lower-sugar option.
  • 1 packet Pectin Follow package instructions for proper usage.

Equipment

  • Medium saucepan
  • Fine mesh strainer or cheesecloth
  • Sterilized jars
  • Funnel

Method
 

Steps
  1. Gather fresh yellow dandelion petals and gently rinse them in cool water.
  2. Combine dandelion petals with 4 cups of water in a saucepan and simmer for 30 minutes.
  3. Strain the dandelion infusion into a bowl and add fresh lemon juice.
  4. Return infusion to saucepan and mix in honey and granulated sugar until dissolved.
  5. Sprinkle pectin into the mixture while stirring, then let it thicken.
  6. Bring to a rolling boil for 1-2 minutes, stirring frequently to prevent sticking.
  7. Pour the hot jelly into sterilized jars, leaving half an inch of headspace.
  8. Cool completely and store in a cool, dark place; sealed jars can last up to a year.

Nutrition

Serving: 1jarCalories: 100kcalCarbohydrates: 25gSodium: 5mgPotassium: 30mgSugar: 22gVitamin C: 5mg

Notes

Choose only bright yellow dandelion petals to prevent bitterness. Properly canned jelly can be stored for up to a year, while unprocessed jelly lasts three weeks in the fridge.

Tried this recipe?

Let us know how it was!