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Vegan “Honey” Dandelion Jelly

herbal food

Vegan “Honey” Dandelion Jelly

This is an excerpt from the Spring edition of Botanical Anthology. A plant lover’s dream, it is a seasonal, plant centered digital quarterly publication bringing you over 55 articles from 42 contributors to incorporate herbs in your apothecary, kitchen, spring foraging and gardening, crafts, and celebrations.

This herbal magazine, featuring remedies and recipes with medicinal plants for budding herbalists, can be purchased as a digital version here and as a printed version here.

Dandelions as spring forage by Botanical Anthology

Dandelions are a cheery harbinger of spring and a forager’s delight. Their leaves and roots have many touted uses, but the flowers have mostly just held their place as the soft yellow blush on childrens’ cheeks. But those feathery petals, when steeped and sugared, create the lightest honey-like jelly one could have. This vegan “honey” is delicious on home-made bread, pancakes, in jam cookies and more!

Dandelion Jelly / Vegan Honey by Botanical Anthology


1 pint jar

½ c yellow dandelion petals, packed

1 c boiling water

1 c granulated white sugar

1 ½ tsp lemon juice

1 ½ tsp powdered pectin


Collect dandelion flowers by popping off the tops from the stems. Use scissors to remove the green sepals and calyx from the yellow petals. Remove as much of the green parts as possible as they will bitter the jelly.

Pour the boiling water into a bowl with the yellow petals. Stir.

Cover the bowl and steep for 24 hours.

Using a fine mesh strainer or cheesecloth to separate the petals from the liquid.

Place the dandelion liquid, lemon juice and pectin in a small saucepan.

Bring to a roiling boil and slowly add the sugar, stirring frequently.

Boil for 1-2 minutes, or as long as the pectin directions state to set the jelly.

Remove from heat and pour into the pint jar.

Keep jelly in the refrigerator.


1 c of freshly picked dandelion flowers will yield about 1/2 c packed yellow petals.

Make sure to collect flowers away from roadsides and not in areas exposed to chemicals.

This can be made in larger, shelf-stable batches by consulting canning books and resources.

Dandelion Jelly - Vegan Honey by Botanical Anthology

Article written by Sarah Barron. Sarah is the Wisconsin-based creator of LittleLovelyWhatnots, an online presence and shop devoted to mindful expression, intuition and appreciation of native flora and fauna. Connect with her on all social platforms @LittleLovelyWhatnots or on her website

For educational purposes only.

Not intended for medical advice.

Always consult your physician.


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