Fresh Dandelion Jelly Recipe Easy Homemade with Vanilla and Lemon Zest
A delightful homemade jelly made from fresh dandelion petals, infused with vanilla and lemon zest for a sweet, floral, and bright flavor. Perfect for spring and summer spreads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 4 half-pint jars (approximately 8 servings) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 4 cups fresh dandelion petals, loosely packed (yellow petals only)
- 4 cups water
- 5 cups granulated sugar
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- 1 whole vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
- 1 package liquid pectin (about 1.75 oz or 50g)
Instructions
- Pick fresh dandelion petals on a dry, sunny morning. Rinse gently in cool water and pat dry. Measure about 4 cups loosely packed petals (about 1.5 ounces).
- In a large saucepan, combine petals with 4 cups (32 fl oz) of water. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until water turns golden-yellow.
- Strain the mixture through a fine mesh strainer or cheesecloth into a large bowl or pot, pressing gently to extract all liquid. Discard petals.
- Stir in lemon zest, lemon juice, and scraped vanilla bean seeds (or vanilla extract) into the strained liquid.
- Return liquid to saucepan over medium heat. Stir in 5 cups granulated sugar until dissolved. Bring to a full rolling boil.
- Quickly stir in liquid pectin and boil hard for exactly 1 minute, stirring constantly.
- Test jelly consistency by placing a spoonful on a chilled plate; if it wrinkles when pushed, it is ready. If not, boil 30 seconds longer and test again.
- Pour hot jelly into sterilized jars using a funnel, leaving 1/4 inch headspace. Wipe rims clean, seal with lids.
- Process jars in a boiling water bath for 5 minutes for long-term storage, or let cool uncovered and refrigerate if using soon.
Notes
Use only bright yellow dandelion petals without stems or greens to avoid bitterness. Stir constantly during boiling with pectin to prevent grainy texture. Test jelly set on a chilled plate. Store unopened jars in a cool, dark place up to 12 months; refrigerate after opening and consume within 3 weeks. Variations include adding herbs like rosemary or thyme, or substituting orange zest for lemon zest.
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 13
- Carbohydrates: 13
Keywords: dandelion jelly, homemade jelly, vanilla jelly, lemon zest jelly, spring jelly, floral jelly, easy jelly recipe, foraged jelly