Country Cooking

Dandelion Honey/Jelly with a Hint of Lavender and Vanilla

Dandelion Honey/Jelly with a Hint of Lavender and Vanilla

Note: This batch was created in 2018, and the recipe was amazing.


  • 1 quart fresh organic vivid dandelion flowers, lightly packed (try to use only yellow petals, discarding the green, which I just pinch off)
  • 2 tbsp. fresh lemon juice
  • 1 lemon, zested and finely sliced (optional)
  • 5 1/2 cups sugar (or 5 1/2 cups lavender sugar with vanilla)
  • 1 split vanilla bean (optional)
  • 1 package (1 3/4 ounce) dry pectin


  1. Boil the flowers in 2 quarts of spring water for 10 minutes in a stainless steel pan, then cool and strain, gently pushing the liquid out of the flowers and straining through a coffee filter. Dandelion Honey/Jelly with a Hint of Lavender and Vanilla
  2. Add the lemon juice, zest, and pectin to 3 cups of the liquid. 1 split vanilla bean is optional.
  3. Bring to a boil in a large jelly kettle, then add sugar and stir thoroughly to combine.
  4. Stir and boil vigorously for 1 1/2 minutes, or until the mixture sheets from a wooden spoon. Skim and carefully remove the vanilla pod.
  5. Fill hot canning jars with jelly, allowing 1/4 inch headspace. (I use standard ball jelly jars.)
  6. To eliminate any air bubbles, run a spatula around the inside edge. Then, wipe the jar's edge clean and screw on the lids and rings finger tight.
  7. Place the jars in a water bath canner and process for 10 minutes, or until done, depending on altitude.


  • 4 cups of sugar
  • 4 teaspoons fresh lavender flowers
  • 1 vanilla bean


  1. Fill a jar halfway with sugar, split vanilla bean, and lavender. (It tastes nice in tea.)


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