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Fresh Homemade Dandelion Jelly Recipe with Vanilla Bean and Lemon

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A fresh and easy homemade dandelion jelly recipe infused with vanilla bean and lemon, perfect for capturing the essence of spring in a jar.

Ingredients

Scale
  • 4 cups fresh dandelion petals (yellow only, avoid green parts)
  • 4 cups water (for steeping petals)
  • 5 cups granulated sugar (organic cane sugar recommended)
  • 1/4 cup freshly squeezed lemon juice
  • 1 whole vanilla bean, split and scraped
  • 1 package liquid pectin (e.g., Sure-Jell)
  • 1 tablespoon butter (optional, to reduce foam during boiling)

Instructions

  1. Pick and prep your dandelion petals: Gather about 4 cups of fresh, bright yellow petals, avoiding the green parts. Rinse gently under cold water to remove dirt and critters (about 10 minutes).
  2. Steep the petals: Bring 4 cups of water to a boil in a large pot. Remove from heat, add petals, cover, and steep for 30 minutes until water turns golden yellow.
  3. Strain the petals: Using a fine mesh strainer or cheesecloth, strain the liquid into another pot or bowl, pressing lightly to extract juice. Discard petals. You should have about 3 to 3.5 cups of liquid.
  4. Add lemon juice and vanilla bean: Pour in 1/4 cup fresh lemon juice. Split the vanilla bean, scrape out seeds, and add both seeds and pod to the liquid. Heat gently for 10 minutes to infuse, then remove the pod.
  5. Combine sugar and pectin: In a separate bowl, mix 5 cups granulated sugar with the liquid pectin according to package instructions. Set aside.
  6. Cook the jelly: Bring dandelion liquid to a rolling boil over medium-high heat. Stir in sugar and pectin mixture all at once. Add 1 tablespoon butter if desired to reduce foam. Boil hard for 1-2 minutes, stirring constantly until jelly thickens and coats a spoon.
  7. Test the set: Spoon a small amount onto a cold plate and let cool for a minute. If it wrinkles when pushed with a finger, it’s set. If not, boil for another minute and test again.
  8. Jar the jelly: Remove from heat and ladle into sterilized glass jars, leaving 1/4 inch headspace. Wipe rims clean and seal with lids.
  9. Process jars (optional): For longer shelf life, process jars in a boiling water bath for 10 minutes. Otherwise, store in the refrigerator and consume within 3 weeks.

Notes

Pick petals early in the day for best flavor. Avoid green parts to prevent bitterness. Stir constantly during boiling to avoid burning sugar. Use the wrinkle test to check jelly set. Butter reduces foam but can be omitted for vegan version. Sterilize jars properly to prevent spoilage. Variations include adding fresh mint, lavender, or ground ginger, and using alternative citrus or sweeteners.

Nutrition

Keywords: dandelion jelly, homemade jelly, spring recipe, vanilla bean, lemon, foraged ingredients, easy jelly, natural preserves

Find it online: https://bitefuljoy.com/fresh-homemade-dandelion-jelly-recipe-with-vanilla-bean-and-lemon-easy-and-perfect-for-spring/