Blossoms, lemon, and honey create a floral, zesty jelly perfect for spreads or drizzling.
# How to Make It:
01 - Select only the yellow dandelion petals, removing and discarding all green sepals and stems to prevent bitterness.
02 - In a large saucepan, combine dandelion petals with water. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
03 - Remove from heat, cover, and let the mixture steep for a minimum of 6 hours or overnight to maximize the floral flavor.
04 - Pour the mixture through a fine mesh sieve or cheesecloth, pressing lightly to extract all possible liquid. Discard solids.
05 - Measure out 3 cups of the strained dandelion infusion; add water if necessary to reach this amount.
06 - Return dandelion liquid to a clean saucepan. Stir in the lemon juice and pectin. Cook over high heat, stirring constantly, until mixture comes to a boil.
07 - Add granulated sugar and honey. Stir thoroughly and bring to a rolling boil. Maintain a rapid boil for 1–2 minutes, stirring constantly, until the jelly begins to thicken and passes the jelly setting test.
08 - Take the saucepan off heat and skim off any foam that develops on the surface.
09 - Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims, secure with sterilized lids, and process in a boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed. Check seals before storing in a cool, dark place.
