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Homemade Dandelion Jelly with Lemon and Honey

Homemade Dandelion Jelly with Lemon and Honey Bliss

Discover the joy of Homemade Dandelion Jelly with Lemon and Honey, a delightful spring treat that blends floral sweetness with zesty lemon.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 jars
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly Base
  • 2 cups Dandelion Petals Bright yellow petals
  • 2 cups Lemon Juice Freshly squeezed
  • 4 cups Honey Substitute with maple syrup for vegan option
For Sweetening & Setting
  • 4 cups Sugar Adjust to taste
  • 1 package Pectin Follow package instructions

Equipment

  • Medium-sized pot
  • fine mesh sieve or cheesecloth
  • Sterilized jars
  • Funnel

Method
 

Step-by-Step Instructions
  1. Gather fresh dandelion petals, rinse gently, and set aside.
  2. Combine dandelion petals, water, and lemon juice in a pot; boil and simmer.
  3. Strain the mixture to remove petals, capturing the liquid.
  4. Add sugar and pectin to the strained liquid and bring to a rapid boil.
  5. Jar the mixture into sterilized jars, leaving headspace.
  6. Cool jars at room temperature; store once set.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 40gSugar: 35g

Notes

Store unopened jars in a cool, dark place for up to a year. Once opened, refrigerate for 3-4 weeks.

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