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Luscious Dandelion Honey Jelly Recipe with Vanilla Bean and Lemon Zest

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A simple, homemade jelly made from fresh dandelion blossoms, infused with vanilla bean and lemon zest for a floral, sweet, and bright flavor. Perfect for spreading on toast or adding a sweet touch to yogurt and desserts.

Ingredients

Scale
  • 4 cups fresh dandelion blossoms (pesticide-free, fully open flowers without green parts)
  • 4 cups granulated sugar (800 grams, organic cane sugar recommended)
  • 2 large lemons, zested and juiced
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon high-quality vanilla extract as substitute)
  • 6 cups water (1.4 liters)
  • 1.75 ounces liquid pectin (50 grams, e.g., Sure-Jell)

Instructions

  1. Pick about 4 cups of dandelion petals, avoiding green parts to reduce bitterness. Rinse gently under cold water and drain (about 15 minutes).
  2. Place the petals in a large pot and add 6 cups (1.4 liters) of water. Bring to a gentle simmer, then turn off heat and cover. Let steep for 30 minutes to extract floral flavor.
  3. Strain the liquid through a fine mesh strainer or cheesecloth into a clean bowl. Press gently to extract juice but avoid green bits. You should have about 4 cups of dandelion-infused liquid.
  4. Return the liquid to the pot. Stir in 4 cups (800 grams) granulated sugar, the zest and juice of 2 lemons, and the scraped seeds plus pod of 1 vanilla bean. Slowly heat over medium, stirring until sugar dissolves (about 10 minutes).
  5. Stir in 1.75 ounces (50 grams) liquid pectin. Bring mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute while stirring constantly.
  6. Remove from heat and test jelly by placing a small spoonful on a chilled plate. Let sit for a minute, then push with your finger. If it wrinkles, it’s set. If not, boil another minute and test again.
  7. Remove vanilla bean pod. Pour hot jelly into sterilized jars, leaving 1/4 inch (6 mm) headspace. Seal immediately and let cool to room temperature. Jelly will thicken as it cools (usually within a few hours).

Notes

Pick dandelion blossoms early in the morning for best flavor. Remove green parts to avoid bitterness. Stir constantly during boiling to prevent burning. Use sterilized jars for safe storage. Test jelly set early to avoid overcooking. Jelly thickens as it cools. For vegan version, use coconut sugar and plant-based pectin. Vanilla extract can substitute vanilla bean if needed.

Nutrition

Keywords: dandelion jelly, homemade jelly, vanilla bean jelly, lemon zest jelly, wildflower jelly, natural jelly, easy jelly recipe, vegan jelly option

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