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Luscious Dandelion Honey Jelly Recipe with Vanilla Bean and Lemon Zest

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A delicate and floral jelly made from fresh dandelion petals, honey, vanilla bean, and lemon zest, perfect for spreading on toast or pairing with cheese.

Ingredients

Scale
  • 4 cups fresh yellow dandelion petals (pesticide-free, avoid green parts)
  • 4 cups water (960 ml)
  • Zest of 1 large lemon (about 1 tablespoon)
  • 1/4 cup freshly squeezed lemon juice (60 ml)
  • 1 whole vanilla bean, split and scraped (seeds and pod)
  • 1 cup good-quality honey (340 g)
  • 2 tablespoons apple pectin
  • Pinch of sea salt (optional)

Instructions

  1. Pick and prepare the dandelions: gather about 4 cups of fresh dandelion petals, avoiding green parts. Rinse gently in cold water and drain well (about 15 minutes).
  2. Make the dandelion infusion: combine petals with 4 cups (960 ml) water in a large pot. Bring to a gentle boil, then simmer uncovered for 30 minutes until water turns golden and fragrant.
  3. Strain the petals: strain the liquid through a fine mesh strainer or cheesecloth into a clean bowl, pressing lightly to extract flavor but keeping liquid clear. Discard petals (about 10 minutes).
  4. Add lemon and vanilla: return dandelion liquid to pot. Stir in lemon zest, lemon juice, and split vanilla bean with seeds. Simmer gently for 5 minutes to meld flavors.
  5. Mix honey and pectin: whisk honey and apple pectin together in a separate bowl to dissolve evenly.
  6. Combine and cook: slowly whisk honey-pectin mixture into simmering dandelion liquid. Increase heat and bring to a rolling boil, stirring constantly. Boil hard for 5-7 minutes until jelly reaches setting point (220°F/104°C if using thermometer).
  7. Test the jelly: drop a spoonful on a cold plate, let cool for a minute, then push gently. If it wrinkles and holds shape, jelly is ready; if not, boil longer and test again.
  8. Jar the jelly: remove from heat, discard vanilla pod. Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and cool at room temperature.
  9. Store or refrigerate: once cooled, refrigerate jars for up to 3 weeks or process in a hot water bath for longer shelf life.

Notes

Use fresh dandelion petals for best flavor; avoid green parts to prevent bitterness. Stir constantly during boiling to prevent scorching. Use the cold plate test to check jelly setting. Sterilize jars well to avoid spoilage. For vegan version, substitute honey with maple syrup or agave nectar. Jelly can be stored refrigerated for 3 weeks or processed in a water bath for up to 1 year shelf life.

Nutrition

Keywords: dandelion jelly, honey jelly, homemade jelly, vanilla bean jelly, lemon zest jelly, floral jelly, wildflower jelly, easy jelly recipe

Find it online: https://prismtaste.com/luscious-dandelion-honey-jelly-recipe-with-vanilla-bean-and-lemon-zest-easy-homemade-guide/