Bright jelly captures floral dandelions, zesty lemon, and sweet honey. Ideal for toast, yogurt, or cheeses.
# Needed Ingredients:
→ Foraged Blossoms
01 - 4 cups (about 200–250 g) fresh dandelion petals, green parts removed
→ Liquids
02 - 4 cups (1 quart / 960 ml) water
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
→ Sweeteners
04 - 2 cups (480 ml) granulated sugar
05 - 1 cup (240 ml) mild honey
→ Setting Agents
06 - 1 packet (1.75 oz / 50 g) fruit pectin
# How-To Steps:
01 - Pick only the yellow petal portions from dandelion heads, discarding all green sepals and stems to prevent unwanted bitterness.
02 - Combine dandelion petals and water in a large saucepan. Bring to a boil, then reduce heat and maintain a gentle simmer for 10 minutes.
03 - Remove from heat, cover the pan, and steep the mixture for at least 6 hours or overnight.
04 - Strain the liquid through a fine mesh sieve or cheesecloth, pressing to extract all possible liquid. Discard the solid petals.
05 - Measure out 3 cups (720 ml) of the dandelion infusion. Add water if needed to reach the specified amount.
06 - Pour the dandelion infusion into a clean saucepan. Stir in lemon juice and fruit pectin. Bring to a boil over high heat while stirring constantly.
07 - Add granulated sugar and mild honey. Mix thoroughly and return to a rolling boil. Boil for 1 to 2 minutes, stirring constantly, until mixture thickens and passes the jelly test.
08 - Remove from heat and skim off any foam. Ladle jelly into sterilized jars, leaving 1/4-inch (about 0.5 cm) headspace. Wipe rims, seal with sterilized lids, and process jars in boiling water bath for 5 minutes.
09 - Allow jars to cool undisturbed. Verify lid seals before storing in a cool, dark environment.
