Vibrant jelly blending dandelion blossoms, lemon, and honey for a sweet, floral spread.
# What You Need:
→ Flowers & Liquids
01 - 2 cups dandelion petals, yellow only, cleaned and separated from green sepals
02 - 4 cups water
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon finely grated lemon zest
05 - 0.5 cup honey
→ Sugar & Setting
06 - 3.5 cups granulated sugar
07 - 1 box powdered fruit pectin (1.75 oz)
# Directions:
01 - Rinse and gently dry the dandelion blossoms. Pinch off and discard all green sepals and stems, reserving only the yellow petals.
02 - In a medium saucepan, combine prepared petals with 4 cups water. Bring to a boil, then reduce heat to simmer for 10 minutes. Remove from heat and let steep for 30 minutes.
03 - Strain the mixture through a fine mesh sieve or cheesecloth, pressing gently on petals to extract all liquid. Discard solids. Measure the dandelion tea; you should have approximately 3 to 3.5 cups.
04 - Pour the dandelion tea back into a clean saucepan. Add lemon juice, lemon zest, and honey. Stir thoroughly to combine all ingredients.
05 - Whisk in the powdered pectin and bring the mixture to a rolling boil over high heat, stirring constantly to prevent lumping.
06 - Add all sugar at once and return mixture to a full, hard boil. Boil for 1 to 2 minutes while stirring constantly. Remove from heat immediately.
07 - Skim off any foam from the surface. Pour hot jelly into sterilized jars, leaving 0.25 inch headspace. Wipe rims clean and seal with lids and bands.
08 - Process sealed jars in a boiling water bath for 5 minutes. Remove with jar lifter and allow to cool completely at room temperature. Jelly will set as it cools.
