Bright floral jelly with honey notes, perfect for toast or desserts. Vegetarian, gluten-free, easy to prepare.
# What You'll Need:
→ Dandelion Petals
01 - 4 cups fresh dandelion petals, yellow part only, pesticide-free (approximately 100 g)
→ Liquid Base
02 - 4 cups water
03 - 2 tablespoons lemon juice (fresh or bottled)
→ Sweetener and Gelling
04 - 1 box powdered fruit pectin (1.75 oz / 49 g)
05 - 4 cups granulated sugar (800 g)
# How To Make It:
01 - Rinse dandelion flowers thoroughly under cold running water. Pinch off only the yellow petals, avoiding the green bases to prevent bitterness.
02 - Bring 4 cups water to a boil in a large saucepan. Add dandelion petals, remove from heat, cover, and let steep for 4 hours or overnight for enhanced flavor. Strain the liquid through a fine sieve or cheesecloth, pressing to extract maximum liquid. Discard petals; reserve the dandelion infusion—about 3 1/2 to 4 cups.
03 - Combine reserved dandelion infusion with lemon juice and pectin in a clean saucepan. Bring to a rolling boil over high heat, stirring constantly. Add sugar all at once, continue stirring, and return to a vigorous boil. Boil hard for 1 to 2 minutes. Remove from heat and skim off any foam.
04 - Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims clean and seal with lids. Process jars in a boiling water bath for 5 minutes or allow to cool and refrigerate immediately if using without further preservation.
