Floral, honey-like jelly perfect for spreads or desserts. Vegetarian, gluten-free, bright flavor for spring.
# What You'll Need:
→ 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 box (1.75 ounces) powdered fruit pectin
05 - 4 cups granulated sugar
# How to Make It:
01 - Rinse dandelion flowers thoroughly. Pinch off only the yellow petals, avoiding green parts to minimize bitterness.
02 - Bring water to a boil in a large saucepan. Add dandelion petals, remove from heat, cover, and allow to steep for 4 hours or overnight. Strain the liquid through a fine mesh sieve or cheesecloth, pressing to extract maximum liquid. Discard the petals. Reserve 3.5 to 4 cups of dandelion tea.
03 - Place strained dandelion tea in a large saucepan. Incorporate lemon juice and powdered fruit pectin. Bring to a rolling boil over high heat with constant stirring. Add all the sugar at once. Stir thoroughly and return to a vigorous boil for 1 to 2 minutes. Remove from heat and skim off any foam.
04 - Pour hot jelly into sterilized jars using a ladle and funnel, maintaining a 1/4-inch headspace. Wipe jar rims clean and seal with lids. Process jars in a boiling water bath for 5 minutes or refrigerate immediately for short-term use.
