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Dandelion Jelly with Lemon and Honey

Delightful Dandelion Jelly with Lemon and Honey Bliss

Explore the delightful taste of Dandelion Jelly with Lemon and Honey—an easy, vibrant treat that employs wildflowers creatively.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 jars
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 4 cups Dandelion Petals Ensure they are free from pesticides.
  • 2 cups Lemon Juice Freshly squeezed for best flavor.
  • 1 cup Honey Substitute with maple syrup for a vegan option.
  • 3 cups Sugar Reduce by 1/2 cup for lower-sugar version.
  • 1 pkg Pectin Powdered pectin as per package instructions.

Equipment

  • Medium saucepan
  • Fine-mesh sieve or cheesecloth
  • sterilized jars
  • Cold plate

Method
 

Step-by-Step Instructions
  1. Prepare Dandelion Petals: Harvest fresh dandelion flowers, ensuring only the yellow petals are collected. Rinse gently and pat dry.
  2. Steep Petals: In a saucepan, combine petals with water and simmer for about 30 minutes.
  3. Combine Main Ingredients: Strain steeped infusion, return liquid to saucepan, and add lemon juice and sugar.
  4. Add Pectin: Stir in pectin and bring to a rapid boil, stirring constantly until thickened.
  5. Include Honey: Remove from heat and stir in honey (or maple syrup for vegan version).
  6. Test Gel Setting: Drop a spoonful on a cold plate; if it wrinkles, it's ready. If not, add more pectin.
  7. Jar the Jelly: Pour hot jelly into sterilized jars, seal, and process in a water bath for 10 minutes.

Nutrition

Serving: 1jarCalories: 100kcalCarbohydrates: 27gSodium: 1mgPotassium: 40mgSugar: 22gCalcium: 1mgIron: 1mg

Notes

Ensure quality dandelion petals for best flavor. Store unprocessed jelly in the fridge for up to three weeks or freeze for up to a year.

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