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Dandelion Jelly with Honey

A homemade jelly that captures the essence of spring with delicate floral notes and the sweetness of honey, perfect for toasts or gifting.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 jars
Course: Dessert, Preserve
Cuisine: American, Homemade
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups packed dandelion petals Only the yellow petals — avoid green bits for bitterness.
  • 4 cups water
  • 1 large lemon, zested and juiced Adds brightness and helps set.
  • 1 small apple, grated with skin Acts as natural pectin; substitute: 1 tablespoon commercial pectin if preferred.
  • 3 cups honey Use a mild-flavored honey for a gentle floral finish.
  • 1 pinch cinnamon or vanilla (optional) For warmth.

Method
 

Preparation
  1. Gently rinse dandelion heads under cool water and pluck only the yellow petals.
  2. Place the petals in a heatproof bowl and pour 4 cups of just-boiled water over them.
  3. Stir in the lemon zest and the grated apple, then cover and steep for 24 hours at room temperature.
  4. After steeping, strain the mixture through a fine mesh sieve lined with cheesecloth.
  5. Pour the dandelion-infused liquid into a wide saucepan.
Cooking
  1. Add the lemon juice and bring to a gentle boil over medium heat.
  2. Reduce heat to low and stir in the honey until fully dissolved.
  3. If using commercial pectin, whisk it in according to package instructions, then boil for 1-2 minutes.
  4. Perform the spoon or plate test to check if the jelly is ready.
Jarring
  1. Ladle the jelly into sterilized jars, leaving 1/4 inch headspace, then wipe rims clean and seal.
  2. Process in a boiling water bath for 10 minutes for shelf stability.
Cooling
  1. Let jars cool undisturbed for 12-24 hours and label with the date.

Notes

You can swap the apple for a quarter cup of lemon juice plus 1–2 tablespoons of commercial pectin for a firmer set. For a vegan option, replace honey with maple syrup.