Floral dandelion jelly with honey-like flavor, ideal for toast or desserts. Sweet, bright, and easy to prepare.
# What You'll Need:
→ Dandelion Petals
01 - 4 cups fresh dandelion petals (yellow parts only, pesticide-free)
→ Liquid Base
02 - 4 cups water
03 - 2 tablespoons lemon juice (fresh or bottled)
→ Sweetener and Gelling Agent
04 - 1 box (1.75 oz) powdered fruit pectin
05 - 4 cups granulated sugar
# Directions:
01 - Rinse dandelion flowers thoroughly in cold water. Gently pinch off the yellow petals, removing as much of the green as possible to prevent bitterness.
02 - In a saucepan, bring 4 cups water to a boil. Add the prepared dandelion petals, remove from heat, cover, and allow to steep for 4 hours or overnight for enhanced flavor. Strain the mixture through a fine mesh sieve or cheesecloth, extracting as much liquid as possible. Discard the spent petals.
03 - Measure out 3½ to 4 cups of dandelion infusion. Transfer to a large saucepan. Stir in lemon juice and powdered pectin. Bring to a vigorous boil over high heat, stirring continuously.
04 - Add granulated sugar all at once. Return mixture to a rapid boil, stirring constantly, and boil hard for 1 to 2 minutes. Remove from heat and carefully skim off any surface foam.
05 - Ladle hot jelly into sterilized jars, leaving a ¼-inch headspace. Wipe jar rims clean and affix lids securely.
06 - Process sealed jars in a boiling water bath for 5 minutes for long-term storage, or cool to room temperature and refrigerate for immediate use.
