Floral jelly made with dandelion petals, lemon, and honey. Lovely over toast or yogurt. Bright, sweet, and zesty.
# 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 (1.75 oz) fruit pectin, such as Sure-Jell
# How to Make It:
01 - Carefully separate only the yellow dandelion petals from the green sepals and stems to avoid bitterness.
02 - Combine dandelion petals and water in a large saucepan. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
03 - Remove from heat, cover the pan, and let the mixture steep for at least 6 hours or overnight for enhanced flavor.
04 - Pour mixture through a fine mesh sieve or cheesecloth, pressing to extract as much liquid as possible. Discard the solids.
05 - Measure 3 cups of the dandelion infusion. Add water if needed to reach exactly 3 cups.
06 - Return the measured infusion to a clean saucepan. Stir in lemon juice and fruit pectin. Bring the mixture to a full boil over high heat, stirring constantly.
07 - Add granulated sugar and honey. Mix thoroughly and return to a hard rolling boil. Boil for 1 to 2 minutes, stirring constantly, until thickened and the jelly passes the cold plate test.
08 - Take the pan off heat and skim any foam that forms on the surface.
09 - Ladle jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, seal with sterilized lids, and process jars in a boiling water bath for 5 minutes.
10 - Let jars cool undisturbed. Once cooled, verify seals before storing in a cool, dark place.
