Smooth floral jelly with honey notes, perfect for toast, desserts, and easy homemade preserves.
# 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
→ Sweetener & Gelling
04 - 1 box powdered fruit pectin (1.75 ounces)
05 - 4 cups granulated sugar
# How-To Steps:
01 - Rinse dandelion flower heads thoroughly. Pinch off only the yellow petals, avoiding as much green as possible to prevent bitterness.
02 - Bring 4 cups water to a boil. Add dandelion petals, remove from heat, cover, and allow to steep for 4 hours or overnight for more pronounced flavor. Strain the liquid through a fine mesh sieve or cheesecloth, pressing gently to extract as much liquid as possible. Discard petals. Ensure you have approximately 3½ to 4 cups dandelion tea.
03 - Pour the strained dandelion tea into a large saucepan. Stir in lemon juice and powdered fruit pectin. Bring mixture to a rolling boil over high heat while stirring constantly.
04 - Add granulated sugar all at once. Return mixture to a vigorous boil, stirring, and cook hard for 1–2 minutes. Remove from heat. Skim off any foam from the surface.
05 - Ladle hot jelly into sterilized jars, leaving a ¼-inch headspace. Clean rims thoroughly and apply lids. Process jars in a boiling water bath for 5 minutes, or allow to cool and refrigerate for immediate consumption.
