Dandelion Jelly Floral Honey

# 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 (800 g)

# How-To Steps:

01 - Rinse dandelion flowers thoroughly under cold water. Pinch off only the yellow petals, avoiding as much green as possible for optimal flavor.

02 - Bring water to a boil in a large saucepan. Add dandelion petals, remove from heat, cover, and allow to steep for 4 hours or overnight for a stronger infusion.

03 - Pour the steeped mixture through a fine mesh sieve or cheesecloth, squeezing to extract liquid. Discard petals. Reserve approximately 3½–4 cups dandelion tea.

04 - Transfer dandelion tea to a clean saucepan. Stir in lemon juice and powdered fruit pectin. Bring mixture to a rolling boil over high heat, stirring constantly.

05 - Add granulated sugar all at once, stir well, and return to a vigorous boil. Boil hard for 1 to 2 minutes, stirring continuously. Remove from heat. Skim any foam.

06 - Pour hot jelly into sterilized jars using a ladle, leaving ¼-inch headspace. Wipe rims clean, seal with lids. Process jars in a boiling water bath for 5 minutes or refrigerate immediately.

# Expert Advice:

01 -

This jelly tastes so much like honey that you'll trick your taste buds on the first bite.
It turns a handful of backyard blossoms into a delicate preserve you'll want to share.

02 -

If even a pinch of green sneaks in, the jelly turns unpleasantly bitter—a mistake I've made more than once.
Letting the petals steep overnight makes the flavor slightly deeper and more floral than stopping at four hours.

03 -