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Homemade Dandelion Jelly Recipe with Vanilla Bean and Lemon

homemade dandelion jelly - featured image
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A delightful homemade jelly made from fresh dandelion petals infused with vanilla bean and lemon, offering a floral, sweet, and zesty flavor perfect for toast or cheese boards.

Ingredients

Scale
  • 4 cups fresh dandelion petals (yellow petals only, pesticide-free)
  • 4 cups granulated sugar (800g)
  • 4 cups water (960ml)
  • 1/4 cup freshly squeezed lemon juice (60ml)
  • Zest of 1 lemon
  • 1 whole vanilla bean, split and scraped
  • 1 package fruit pectin (about 1.75 oz or 49g, e.g., Sure-Jell)

Instructions

  1. Gently pluck the yellow petals from the dandelion flowers, avoiding any green parts. Rinse lightly under cold water to remove dirt or insects (10-15 minutes).
  2. In a large pot, combine the petals with 4 cups of cold water. Bring to a gentle boil over medium heat, then reduce to low and simmer for 20 minutes until the water turns golden and fragrant.
  3. Strain the mixture through a fine mesh strainer or cheesecloth into a large bowl or pot, pressing lightly to extract liquid. Discard the petals.
  4. Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to the warm dandelion liquid.
  5. Stir in the granulated sugar, lemon juice, and lemon zest. Place the pot back on the stove over medium heat, stirring until the sugar dissolves completely.
  6. Sprinkle the fruit pectin evenly over the liquid and whisk vigorously to prevent lumps. Bring the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly.
  7. Remove the vanilla bean pod before pouring the jelly into sterilized jars.
  8. Ladle the hot jelly into sterilized jars, leaving about 1/4 inch (6 mm) headspace. Wipe rims clean and seal with lids.
  9. Let the jars cool at room temperature for 12-24 hours to set. Refrigerate if consuming within a few weeks or process in a boiling water bath for longer storage.

Notes

Pick dandelions early in the day from pesticide-free areas. Only use yellow petals to avoid bitterness. Ensure a rolling boil when cooking with pectin to achieve proper set. Remove vanilla pod after boiling to prevent bitterness. Test jelly set by placing a spoonful on a chilled plate and checking for wrinkles. Jelly can be stored refrigerated for up to 3 weeks once opened or canned for up to a year.

Nutrition

Keywords: dandelion jelly, homemade jelly, vanilla bean jelly, lemon jelly, floral jelly, spring recipe, easy jelly recipe, vegan jelly, gluten-free jelly

Find it online: https://flurpchef.com/homemade-dandelion-jelly-recipe-with-vanilla-bean-and-lemon-easy-step-by-step-guide/