Sweet floral jelly blending foraged dandelion petals, lemon juice, and honey, ideal for toast or yogurt.
# What You'll Need:
→ Foraged Blossoms
01 - 4 cups fresh dandelion petals, green parts removed
→ Liquids
02 - 4 cups water
03 - 2 tablespoons fresh lemon juice
→ Sweeteners
04 - 2 cups granulated sugar
05 - 1 cup mild honey
→ Setting Agents
06 - 1 packet fruit pectin (1.75 oz)
# How to Make It:
01 - Select only yellow petals from fresh dandelion blossoms, discarding green sepals and stems to prevent bitterness.
02 - Place dandelion petals and water in a large saucepan. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
03 - Remove saucepan from heat. Cover and let steep for at least 6 hours or overnight to intensify flavor.
04 - Strain the liquid using a fine mesh sieve or cheesecloth, pressing to extract maximum infusion. Discard remaining petals.
05 - Measure out 3 cups dandelion infusion. If short, add water to reach volume.
06 - Transfer infusion to a clean saucepan. Mix in lemon juice and pectin. Stir constantly and bring to a vigorous boil over high heat.
07 - Add granulated sugar and honey. Stir thoroughly, return to rolling boil, and maintain boil for 1–2 minutes until thickened and passes the jelly test.
08 - Remove from heat. Skim off any surface foam for clarity.
09 - Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims, secure sterilized lids, and process jars in boiling water bath for 5 minutes.
10 - Let jars cool undisturbed. Confirm seals before storing in a cool, dark area.
