Floral jelly features dandelion, lemon, and honey. Ideal spread for breads, yogurt, or sweet toppings.
# What You'll Need:
→ Flowers & Liquids
01 - 2 cups dandelion petals (approximately 8 cups whole dandelion heads, green parts removed)
02 - 4 cups water
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon finely grated lemon zest
05 - 1/2 cup honey
→ Sugar & Setting
06 - 3 1/2 cups granulated sugar
07 - 1.75 ounces powdered fruit pectin
# Directions:
01 - Rinse and gently dry dandelion blossoms. Pinch off and discard all green sepals and stems, retaining only the yellow petals.
02 - In a medium saucepan, combine dandelion petals and water. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove from heat and allow to steep for 30 minutes.
03 - Strain the mixture through a fine mesh sieve or cheesecloth, pressing petals to extract all liquid. Discard the spent petals. Ensure you have approximately 3 to 3 1/2 cups dandelion tea.
04 - Return dandelion tea to a clean saucepan. Add fresh lemon juice, grated lemon zest, and honey. Stir thoroughly to combine.
05 - Whisk in powdered fruit pectin and bring the mixture to a rolling boil over high heat, stirring constantly.
06 - Add granulated sugar all at once and return to a vigorous boil. Boil for 1 to 2 minutes, stirring constantly. Remove from heat immediately.
07 - Skim off foam from the surface. Carefully ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Clean jar rims and seal with lids and bands.
08 - Process jars in boiling water bath for 5 minutes. Remove jars and let cool completely. Jelly will fully set upon cooling.
