Dandelion Jelly Lemon Honey (Printable)

Floral spread combining dandelion blossoms with lemon and honey for a sweet, zesty flavor.

# What You Need:

→ Flowers & Liquids

01 - 2 cups dandelion petals, green parts removed
02 - 4 cups water
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon finely grated lemon zest
05 - 1/2 cup honey

→ Sugar & Setting

06 - 3 1/2 cups granulated sugar
07 - 1 box powdered fruit pectin (1.75 oz)

# Directions:

01 - Rinse and gently dry dandelion blossoms. Pinch off and discard all green sepals and stems, reserving only the yellow petals.
02 - In a medium saucepan, combine petals and water. Bring to a boil, then reduce heat to simmer for 10 minutes. Remove from heat and let steep for 30 minutes.
03 - Strain the mixture through a fine mesh sieve or cheesecloth, pressing petals to extract all liquid. Discard solids. Reserve approximately 3 to 3 1/2 cups dandelion infusion.
04 - Pour dandelion infusion back into a clean saucepan. Add lemon juice, lemon zest, and honey. Stir thoroughly to combine.
05 - Whisk in powdered pectin and bring the mixture to a rolling boil over high heat, stirring constantly.
06 - Add sugar all at once and return to a full, hard boil. Boil for 1 to 2 minutes, stirring constantly. Remove from heat.
07 - Skim off any foam. Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean and seal with lids and bands.
08 - Process jars in a boiling water bath for 5 minutes. Remove and let cool completely. Jelly will set as it cools.

# Expert Advice:

01 -
  • A unique, naturally floral flavor from fresh dandelion petals.
  • The perfect balance of tart lemon juice and sweet honey enhances every spoonful.
  • Versatile spread ideal for breakfast, snacks, or creative dessert toppings.
  • Uses accessible foraged ingredients that transform simple blossoms into gourmet preserves.
02 -
  • Make sure to discard any green parts of the dandelion to avoid bitterness.
  • Use a fine mesh sieve or cheesecloth for a clearer jelly.
  • Stir constantly during boiling steps to prevent burning or crystallization.
  • Seal jars properly and process in a water bath to ensure shelf stability.
  • Allow up to 24 hours for the jelly to fully set before use.
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