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Dandelion Jelly with Lemon and Honey

Delicious Dandelion Jelly with Lemon and Honey Recipe

Transform wild dandelions into a delightful jelly with this Dandelion Jelly with Lemon and Honey recipe, perfect for any toast or snack.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 2 cups Dandelion petals Only yellow petals, avoid bitterness.
  • 1/2 cup Lemon juice Essential for adding brightness.
  • 1 cup Honey Natural sweetener; substitute with maple syrup for vegan.
  • 4 cups Sugar Reduce by 1/2 cup for low-sugar variation.
  • 1 packet Pectin Follow package instructions.

Equipment

  • medium saucepan
  • Fine-Mesh Sieve
  • large pot
  • sterilized glass jars
  • Candy thermometer

Method
 

Steps to Prepare
  1. Harvest fresh dandelion petals on a sunny morning, ensuring you have about 2 cups of clean yellow petals.
  2. Combine dandelion petals with 4 cups of water in a saucepan and gently simmer for about 20 minutes.
  3. Strain the infused liquid through a sieve into a clean bowl, discarding the petals.
  4. In a large pot, mix the dandelion infusion, lemon juice, honey, and sugar. Bring to a rapid boil.
  5. Add pectin according to package instructions and stir for 1-2 minutes until dissolved.
  6. Perform the cold plate test to check if the jelly has set properly.
  7. Pour the jelly into sterilized jars, leaving 1/4 inch headspace, and seal while warm.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gPotassium: 17mgSugar: 12gVitamin A: 1IUVitamin C: 3mgIron: 1mg

Notes

Use fresh ingredients and avoid green parts of dandelion petals to prevent bitterness. Always perform the cold plate test before jarring to ensure the right consistency.

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