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Forsythia Dandelion Jelly with Real Vanilla l Edible Flowers l Homestead Lady.com


A foraged, golden-colored, spring-tonic- jelly for your toast that includes real vanilla and raw honey. Gather the blossoms for this jelly in the morning before the sun is too high and be prepared to make this jelly by afternoon. Wilted blooms are harder to clean and process, FYI.


  • About 9 cups of blossoms that become 3 cups of tea
  • 3 cups quality honey
  • 2 Tbsp. lemon juice
  • 1 Vanilla bean cut open and scraped
  • 1 box regular pectin or appropriate amount of Pomona's pectin read the instructions in the box


  1. Pick about 8-10 cups of fresh blooms. This isn't an exact science. For this batch, the kids and I picked one-part dandelions to two parts forsythia blooms. You can just make this with forsythia blooms, but I like the pollen and color boost the dandelions give the jelly.
  2. I don't bother to take the bottoms off the forsythia as they just taste "plant-y" but I do remove the green bottoms of the dandelions since they're bitter. I cut off the green part with kitchen scissors and keep the petals, pollen and fluff.
  3. Pour enough boiling water over the flowers to cover them—at least 4 cups. The more water you add, the weaker the tea will be and, therefore, the less golden flavor the jel-ly will have in the end. Fiddle with the recipe a few times until you find what you like.
  4. Steep the water and flowers for 4 hours or overnight.
  5. Strain through cheesecloth to remove the flower parts, leaving a lovely, golden tea.
  6. Put tea, lemon juice and the contents of a box of pectin into a large saucepan. Add va-nilla seeds—you can also add the vanilla bean for the boiling. If you do that, simply remove the bean before you put the jelly into jars. Or, to be all hip and stuff, leave the bean in one jar and gift it to someone extra special.
  7. Bring to a boil.
  8. Add honey.
  9. Bring back to a boil and boil for about 2 minutes. Ladle into hot, prepared jelly jars, leaving 1/4-inch head-space and assemble the lids.
  10. Process in a water bath canner for 10 minutes.