Floral jelly with lemon and honey. Sweet, bright, and aromatic. Ideal for toast, yogurt, or cheese pairings.
# What You Need:
→ Foraged Blossoms
01 - 4 cups (about 7–9 oz) fresh dandelion petals, green parts removed
→ Liquids
02 - 4 cups (32 fl oz) water
03 - 2 tablespoons (1 fl oz) fresh lemon juice
→ Sweeteners
04 - 2 cups (16 fl oz) granulated sugar
05 - 1 cup (8 fl oz) mild honey
→ Setting Agents
06 - 1 packet (1.75 oz) fruit pectin
# How-To Steps:
01 - Carefully pick the yellow portions from fresh dandelion flowers and remove all 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, and allow the mixture to steep for at least 6 hours or overnight to intensify the floral flavor.
04 - Pour the mixture through a fine mesh sieve or cheesecloth, pressing softly to extract all liquid. Discard the petals.
05 - Measure 3 cups (24 fl oz) of the strained dandelion infusion. Add extra water if needed to reach this quantity.
06 - Return the infusion to a clean saucepan. Stir in lemon juice and fruit pectin. Bring to a brisk boil over high heat, stirring constantly.
07 - Add sugar and honey. Stir thoroughly. Return to a vigorous boil and cook for 1–2 minutes, stirring constantly, until beginning to thicken and it passes the jelly test.
08 - Remove from heat and skim off any foam from the surface.
09 - Ladle jelly into sterilized jars using a jar funnel, leaving 1/4-inch headspace. Wipe jar rims, secure sterilized lids, and process in a boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed, then check for proper seals. Store sealed jars in a cool, dark place.
