Light, floral jelly made with fresh dandelion petals. Ideal for toasts, scones, or enhancing cheese plates.
# What You'll Need:
→ Dandelion Infusion
01 - 2 cups tightly packed dandelion petals, yellow parts only, pesticide-free
02 - 4 cups water
→ Jelly Base
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 package (1.75 ounces) powdered fruit pectin
05 - 4 cups granulated sugar
# How To:
01 - Remove all green parts, including sepals and stems, from the dandelion petals to avoid bitter notes.
02 - Gently rinse petals under cool water to eliminate insects and debris.
03 - Combine petals with 4 cups water in a large saucepan. Bring to a boil, then reduce to simmer for 5 minutes.
04 - Remove from heat, cover, and allow to steep for 4 hours or overnight for intensified flavor.
05 - Strain liquid through a fine mesh sieve or cheesecloth, pressing gently to maximize extraction. Discard spent petals; reserve 3½–4 cups of dandelion liquid.
06 - Transfer dandelion infusion to a large pot. Blend in lemon juice and powdered fruit pectin. Stir thoroughly and bring mixture to a rolling boil over high heat.
07 - Add granulated sugar all at once, stirring continuously. Return to a vigorous boil and maintain for 1–2 minutes until jelly reaches 220°F.
08 - Remove pot from heat. Skim off any surface foam to ensure clarity.
09 - Ladle hot jelly into pre-sterilized canning jars, leaving ¼-inch headspace. Clean rims, apply lids and bands, and process in a boiling water bath for 10 minutes.
10 - Allow jars to cool undisturbed for 12 hours. Confirm seals before storing in a cool, dry place.
