Dandelion Jelly Honey Floral

# What You'll Need:

→ Dandelion Petals

01 - 4 cups fresh dandelion petals (yellow parts only, pesticide-free), approximately 100 g

→ Liquid Base

02 - 4 cups water

03 - 2 tablespoons lemon juice (fresh or bottled)

→ Sweetener & Gelling

04 - 1 box powdered fruit pectin (1.75 oz / 49 g)

05 - 4 cups granulated sugar

# How to Make It:

01 - Rinse dandelion flowers thoroughly under running water. Pinch off only the yellow petals, avoiding as much green material as possible to prevent bitterness.

02 - Bring water to a boil in a large saucepan. Add dandelion petals, remove from heat, cover, and allow to steep for four hours or overnight for intensified flavor. Strain the liquid through a fine mesh sieve or cheesecloth, pressing to extract maximum liquid. Discard the petals. You should yield approximately 3½ to 4 cups dandelion tea.

03 - Pour dandelion tea into a clean, large saucepan. Stir in lemon juice and fruit pectin. Bring to a rolling boil over high heat, stirring constantly. Add granulated sugar in one addition. Return mixture to a vigorous boil, stirring, and boil hard for 1–2 minutes. Remove from heat and skim off any foam.

04 - Ladle hot jelly into sterilized jars, leaving ¼-inch headspace. Wipe jar rims clean and seal promptly with lids. Process jars in a boiling water bath for five minutes, or allow to cool and refrigerate if consuming immediately.

# Expert Advice:

01 -

It captures the gentle sweetness and floral aroma of fresh spring, like edible sunshine in a jar.
Making it together turns foraging into a playful adventure, and the jelly is always a conversation starter.

02 -

Rushing the steeping step leads to dull flavor—let the petals sit until their perfume fills the kitchen.
Skimming foam before jarring keeps the jelly clear and beautiful, learned after cloudy batches early on.

03 -