Floral dandelion jelly offers gentle honey-like sweetness. Ideal for toast, pastries, and creative dessert toppings.
# Ingredient List:
→ Dandelion Petals
01 - 4 cups (approximately 100 g) fresh dandelion petals, yellow parts only, pesticide-free
→ Liquid Base
02 - 4 cups (1 quart) water
03 - 2 tablespoons lemon juice, fresh or bottled
→ Sweetener & Gelling
04 - 1 box (1.75 oz / 49 g) powdered fruit pectin
05 - 4 cups (800 g) granulated sugar
# Steps:
01 - Thoroughly rinse dandelion flowers. Remove only the yellow petals, avoiding green parts due to bitterness.
02 - Bring water to a boil in a saucepan. Add dandelion petals, remove from heat, cover, and allow to steep for 4 hours or overnight for enhanced flavor. Strain through a fine mesh sieve or cheesecloth, pressing out all liquid. Discard petals. You should obtain about 3½ to 4 cups of dandelion infusion.
03 - Transfer dandelion infusion to a large saucepan. Stir in lemon juice and pectin, and bring to a rolling boil over high heat while stirring constantly. Add sugar in one addition and return to a vigorous boil. Continue boiling for 1–2 minutes, stirring, then remove from heat and skim any foam.
04 - Carefully ladle hot jelly into sterilized jars, leaving a ¼-inch headspace. Clean jar rims and apply lids. Process jars in a boiling water bath for 5 minutes or cool and refrigerate for immediate consumption.
