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Homemade Fresh Dandelion Jelly Recipe with Lemon and Honey

homemade fresh dandelion jelly - featured image
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A bright and floral jelly made from fresh dandelion petals, lemon, and honey, perfect for spreading on toast or adding to yogurt. This recipe balances sweet, tart, and floral notes with a silky smooth texture.

Ingredients

Scale
  • 4 cups fresh yellow dandelion petals (no stems or green parts)
  • 4 cups water
  • 1/4 cup freshly squeezed lemon juice
  • Lemon zest from 1 lemon (optional)
  • 1 cup raw or local honey
  • 1 box (1.75 oz / 49 g) powdered fruit pectin
  • 3 cups granulated sugar

Instructions

  1. Pick about 4 cups of fresh dandelion petals, avoiding any green parts. Rinse gently in cold water to remove dirt or bugs (about 10 minutes).
  2. Place the petals in a large saucepan and add 4 cups (960 ml) of water. Bring to a gentle simmer, then lower heat and let steep for 20 minutes, stirring occasionally.
  3. Strain the petals from the liquid using a fine mesh strainer or cheesecloth into a clean bowl or pot. Press gently to extract as much liquid as possible and discard the petals (about 5 minutes).
  4. Return the dandelion liquid to the saucepan. Stir in 1/4 cup (60 ml) fresh lemon juice and lemon zest if using. Sprinkle 1 box (49 g) powdered fruit pectin evenly over the liquid and whisk thoroughly to avoid lumps.
  5. Bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, add 3 cups (600 g) granulated sugar all at once. Stir vigorously until sugar is fully dissolved. Let it boil hard for 1 minute, stirring to prevent burning (about 10 minutes).
  6. Remove the pot from heat and stir in 1 cup (240 ml) honey until fully combined.
  7. Pour the hot jelly into sterilized jars using a canning funnel or spoon, leaving about 1/4 inch headspace. Wipe rims clean, seal with lids, and let cool at room temperature until set.
  8. Store jars in the refrigerator for up to 3 weeks or process in a boiling water bath for 10 minutes for shelf stability.

Notes

Use only yellow dandelion petals to avoid bitterness. Lemon juice is essential for proper gel setting. Stir constantly during boiling to prevent burning. Test jelly set by placing a spoonful on a cold plate; it should wrinkle when pushed after cooling. Fresh petals are key for vibrant color and flavor. For vegan version, substitute honey with maple syrup or agave nectar. Store refrigerated or process jars for shelf stability.

Nutrition

Keywords: dandelion jelly, homemade jelly, lemon honey jelly, floral jelly, spring recipe, foraged jelly, natural sweetener, easy jelly recipe

Find it online: https://forkifyfun.com/homemade-fresh-dandelion-jelly-recipe-with-lemon-and-honey-easy-guide/