Floral jelly made from dandelions, offering honey-like sweetness for toast, pastries, and desserts.
# Required ingredients:
→ 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 & Gelling
04 - 1.75 ounces powdered fruit pectin
05 - 4 cups granulated sugar
# How to make it:
01 - Rinse dandelion flowers thoroughly under cold water. Pinch off only the yellow petals, discarding any green parts to prevent bitterness.
02 - Bring 4 cups water to a vigorous boil in a large saucepan. Add dandelion petals, cover, and remove from heat. Allow to steep for 4 hours or overnight to intensify the floral flavor.
03 - Pour the steeped mixture through a fine mesh sieve or cheesecloth, firmly pressing to extract all liquid. Discard the petals. Aim for approximately 3½ to 4 cups dandelion tea.
04 - Transfer dandelion tea into the saucepan. Stir in lemon juice and fruit pectin. Bring to a rolling boil over high heat, stirring constantly. Add granulated sugar in one addition. Boil rapidly for 1 to 2 minutes, stirring, then remove from heat and skim off foam.
05 - Pour hot jelly into sterilized jars using a ladle or funnel, leaving a 1/4-inch headspace. Clean rims, secure with lids, and process in boiling water for 5 minutes. Allow jars to cool completely before storing, or refrigerate for immediate use.
