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Homemade dandelion jelly recipe with ingredients and finished jars

Homemade Dandelion Jelly

A delightful and nostalgic homemade dandelion jelly recipe infused with vanilla bean and fresh lemon zest, perfect for spreading on toast and pancakes.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Spread
Cuisine American
Servings 6 jars
Calories 44 kcal

Ingredients
  

Main Ingredients

  • 4 cups fresh dandelion petals (yellow parts only, from pesticide-free areas) Pick fresh petals; avoid any greens.
  • 4 cups granulated sugar (organic cane sugar recommended) Use high-quality ingredients for best results.
  • 2 medium lemons (juiced) Fresh lemon juice is ideal.
  • 1 lemon zest (from 1 lemon) Adds brightness to the flavor.
  • 1 whole vanilla bean (split and scraped) Or use 1 teaspoon pure vanilla extract.
  • 4 cups water Used for making the dandelion infusion.
  • 1 pouch liquid pectin (e.g., Certo) Essential for gelling.

Instructions
 

Preparation

  • Pick fresh dandelion petals, ensuring to only gather the yellow parts. Rinse them gently under cold water.
  • Spread the petals on a clean towel and let them dry for about 30 minutes.
  • In a large non-reactive pot, combine the dried dandelion petals with 4 cups of water and bring to a boil over medium heat.
  • Once boiling, reduce the heat and let it simmer for about 20 minutes.
  • Strain the infusion through a fine mesh strainer or double-layer cheesecloth, pressing on the petals to extract all liquid before discarding them.

Cooking

  • Return the dandelion liquid to the pot. Add the sugar, lemon juice, lemon zest, and scraped vanilla bean seeds (including the pod). Stir until combined.
  • Heat the mixture until it reaches a rolling boil over medium-high heat, stirring frequently.
  • Once boiling, add the liquid pectin, stirring for 1 to 2 minutes until thickening is active.
  • Check for readiness by placing a spoonful on a chilled plate. If it wrinkles after a minute, it's set. Otherwise, boil for another minute and retest.

Jarring and Processing

  • Ladle the hot jelly into sterilized glass jars, leaving 1/4 inch of headspace. Clean the rims before sealing jars with lids.
  • Optionally process the jars in a boiling water bath for about 10 minutes for longer shelf life.
  • Allow the jars to cool completely before storing.

Notes

This jelly can deepen in flavor overnight. Store jars in a cool, dark place or refrigerate if not processed. Adding a dash of cinnamon can enhance the flavor.

Nutrition

Serving: 1gCalories: 44kcalCarbohydrates: 11gSugar: 11g
Keyword Dandelion Jelly, Family Recipe, Homemade Jam, Lemon Jelly, Vanilla Jam
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