Floral jelly combines dandelion petals, lemon, and honey for a sweet, spring-inspired preserve.
# What You’ll 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 oz)
# Directions:
01 - Select only the yellow petals from dandelion blossoms, removing all green sepals and stems to prevent bitterness.
02 - Combine dandelion petals with water in a large saucepan. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
03 - Remove the saucepan from heat. Cover and allow the mixture to steep for at least 6 hours or overnight to maximize flavor extraction.
04 - Strain the infused liquid through a fine mesh sieve or cheesecloth, pressing gently to extract as much liquid as possible. Discard the used petals.
05 - Measure 3 cups of the strained dandelion infusion. Add water if needed to reach exactly 3 cups.
06 - Return the measured infusion to a clean saucepan. Stir in fresh lemon juice and fruit pectin. Bring to a boil over high heat, stirring constantly.
07 - Stir in granulated sugar and honey. Continue stirring and return to a rolling boil. Boil vigorously for 1 to 2 minutes, stirring constantly, until thickening is evident and the jelly passes the test.
08 - Take the saucepan off the heat and skim off any surface foam.
09 - Use a ladle to fill sterilized jars with hot jelly, leaving 1/4-inch headspace. Wipe rims, apply sterilized lids, and process jars in a boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed. Confirm proper seals before storing in a cool, dark location.
