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Homemade Dandelion Jelly Recipe with Vanilla Bean and Lemon Zest

homemade dandelion jelly - featured image
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A bright and comforting jelly made from fresh dandelion petals, infused with warm vanilla bean and fresh lemon zest. Perfect for spring and summer, this easy recipe captures the essence of sunshine in a jar.

Ingredients

Scale
  • 4 cups fresh dandelion petals (yellow parts only, from pesticide-free areas)
  • 4 cups granulated sugar (organic cane sugar recommended)
  • Juice from 2 medium lemons
  • Zest from 1 lemon
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract as substitute)
  • 4 cups water
  • 1 pouch liquid pectin (e.g., Certo)

Instructions

  1. Gently pick fresh dandelion petals, avoiding any green parts. Rinse under cold water and spread on a clean towel to dry for 30 minutes.
  2. In a large non-reactive pot, combine dried petals and 4 cups water. Bring to a boil, then simmer for 20 minutes to steep.
  3. Strain the infusion through a fine mesh strainer or double-layer cheesecloth into a large bowl or pot, pressing gently to extract all liquid. Discard petals.
  4. Return the dandelion liquid to the pot. Add sugar, fresh lemon juice, lemon zest, and scraped vanilla bean seeds plus pod. Stir to combine.
  5. Bring mixture to a rolling boil over medium-high heat, stirring frequently to dissolve sugar.
  6. Add liquid pectin pouch and stir for 1-2 minutes until mixture thickens and bubbles actively.
  7. Test jelly set by placing a spoonful on a chilled plate; if it wrinkles when pushed after cooling for a minute, it is ready. If not, boil another minute and test again.
  8. Ladle hot jelly into sterilized glass jars, leaving 1/4 inch headspace. Wipe rims clean and seal with lids.
  9. Optionally, process jars in a boiling water bath for 10 minutes for longer shelf life. Otherwise, cool jars to room temperature and refrigerate.
  10. Allow jelly to cool completely before storing. Remove vanilla bean pod if desired.

Notes

Use only the yellow petals to avoid bitterness. Steep petals gently without overboiling to preserve floral flavor. Stir frequently to prevent scorching. Test jelly set early and often. Fresh lemon juice is essential for proper set and flavor. Remove vanilla pod after cooking to avoid bitterness. For vegan jelly, use plant-based pectin and skip gelatin. Reduce sugar slightly if desired but may affect set.

Nutrition

Keywords: dandelion jelly, homemade jelly, vanilla bean jelly, lemon zest jelly, spring jelly, floral jelly, easy jelly recipe, vegan jelly option

Find it online: https://lucastable.com/homemade-dandelion-jelly-recipe-with-vanilla-bean-and-lemon-zest-easy-and-perfect-for-beginners/