A springtime floral jelly with bright dandelion, lemon zest, and honey. Adds flavor to bread, yogurt, or cheese.
# What You Need:
→ Foraged Blossoms
01 - 4 cups fresh dandelion petals, green parts removed
→ Liquids
02 - 4 cups water
03 - 2 tablespoons fresh lemon juice
→ Sweeteners
04 - 2 cups granulated sugar
05 - 1 cup mild honey
→ Setting Agents
06 - 1 packet fruit pectin (1.75 ounces)
# How to Cook:
01 - Select fresh dandelion flowers and separate the yellow petals, removing all green sepals and stems to prevent bitterness.
02 - Place dandelion petals and water in a large saucepan. Bring to a boil, then reduce to a gentle simmer for 10 minutes.
03 - Remove from heat, cover the pan, and allow the mixture to steep for at least 6 hours or overnight to extract maximum floral flavor.
04 - Pour the mixture through a fine mesh sieve or cheesecloth, pressing gently to extract all liquid. Discard the petals.
05 - Measure out 3 cups of the dandelion infusion; if needed, add water to reach this amount.
06 - Return the measured liquid to a clean saucepan. Stir in lemon juice and pectin. Bring the mixture to a boil over high heat, stirring constantly.
07 - Add granulated sugar and mild honey. Stir well to combine and bring back to a rolling boil. Boil hard for 1 to 2 minutes, stirring constantly, until the mixture thickens and passes the jelly test.
08 - Remove the pan from heat and skim off any foam from the surface. Ladle hot jelly into sterilized jars, leaving a 1/4-inch headspace. Wipe jar rims, seal with sterilized lids, and process in a boiling water bath for 5 minutes.
09 - Allow jars to cool undisturbed. Verify seals before storing jars in a cool, dark place.
