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Fresh Dandelion Honey Lemon Jelly

dandelion honey lemon jelly - featured image
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A simple, small batch jelly recipe capturing the bright floral notes of dandelions with honey and lemon, perfect for spreading on toast or glazing meats.

Ingredients

Scale
  • 3 cups loosely packed fresh dandelion petals (yellow parts only)
  • 1 cup mild floral honey (such as clover or wildflower)
  • 1/4 cup fresh squeezed lemon juice (about 2 medium lemons)
  • 1 teaspoon finely grated lemon zest
  • 2 cups water
  • 2 tablespoons powdered fruit pectin (e.g., Sure-Jell brand)
  • 1/2 cup granulated sugar (optional, adjust based on honey sweetness)

Instructions

  1. Pick and prep dandelion petals: Harvest about 3 cups of bright yellow dandelion petals on a dry day. Rinse gently in cold water and pat dry. (15 minutes)
  2. Make the dandelion infusion: Place petals in a large saucepan, add 2 cups water, bring to a gentle boil, then simmer for 10 minutes to extract flavor and color. (15 minutes)
  3. Strain the mixture: Use a fine mesh strainer or cheesecloth to strain the dandelion water into a clean pot, pressing gently to extract liquid. Discard petals. (5 minutes)
  4. Add lemon juice and zest: Stir in 1/4 cup fresh lemon juice and 1 teaspoon lemon zest to the dandelion liquid.
  5. Mix pectin and sugar: In a small bowl, combine 2 tablespoons powdered fruit pectin with 1/2 cup granulated sugar to prevent clumping.
  6. Cook the jelly: Return dandelion liquid to saucepan, bring to a boil over medium-high heat. Quickly whisk in sugar-pectin mix and honey. Stir constantly and boil hard for 1-2 minutes to activate pectin. (10 minutes)
  7. Test for doneness: Drop a spoonful on a chilled plate, let cool, then push with finger. If it wrinkles and holds shape, jelly is ready; if not, boil another minute and test again.
  8. Jar the jelly: Pour hot jelly into sterilized small jars leaving 1/4 inch headspace. Wipe rims clean, seal tightly, and let cool at room temperature. Jelly will thicken as it cools. (10 minutes)
  9. Store and enjoy: Refrigerate for up to 3 weeks or process jars in a boiling water bath for 10 minutes for longer shelf life. Use within one year if canned properly.

Notes

Use only yellow dandelion petals to avoid bitterness. Fresh lemon juice is recommended for proper pectin activation. If jelly doesn’t set, reheat and add more pectin. For vegan jelly, substitute honey with maple syrup or agave nectar but expect a softer set. Store refrigerated up to 3 weeks or process in boiling water bath for longer shelf life.

Nutrition

Keywords: dandelion jelly, honey lemon jelly, homemade jelly, small batch jelly, floral jelly, spring preserves, easy jelly recipe

Find it online: https://tessierecipes.com/fresh-dandelion-honey-lemon-jelly-recipe-easy-small-batch-tutorial/