Floral jelly of dandelions, lemon, and honey. Balanced sweetness for spreading or drizzling. Vegetarian, gluten-free.
# How-To Steps:
01 - Select only the yellow petals from fresh dandelions, discarding green sepals and stems to prevent bitterness.
02 - In a large saucepan, combine dandelion petals with water. Bring to a boil, then reduce to a simmer for 10 minutes.
03 - Remove saucepan from heat. Cover and allow the mixture to steep for at least 6 hours or overnight to intensify flavor.
04 - Strain the liquid through a fine mesh sieve or cheesecloth, pressing to extract maximum liquid. Discard the petals. Measure 3 cups of the infusion, adding water if necessary.
05 - Pour the dandelion infusion into a clean saucepan. Stir in lemon juice and fruit pectin. Bring to a boil over high heat, stirring constantly.
06 - Add granulated sugar and honey. Stir thoroughly, then return to a rolling boil. Boil hard for 1–2 minutes, stirring constantly, until the mixture thickens and passes the jelly test.
07 - Remove from heat and skim off any foam from the surface.
08 - Ladle jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 5 minutes.
09 - Cool jars undisturbed. Check for proper seals before storing in a cool, dark location.
