Sweet, floral jelly with honey-like flavor. Perfect for toast or desserts. Simple, gluten-free, vegetarian spread.
# What You'll Need:
→ Dandelion Petals
01 - 4 cups fresh dandelion petals (yellow parts only, pesticide-free)
→ Liquid Base
02 - 4 cups water
03 - 2 tablespoons lemon juice
→ Sweetener & Gelling
04 - 1 box powdered fruit pectin (1.75 oz)
05 - 4 cups granulated sugar
# How to Make It:
01 - Rinse dandelion flowers thoroughly. Pinch off only the yellow petals, avoiding as much green as possible to prevent bitterness.
02 - Bring the water to a boil. Add dandelion petals, remove from heat, cover, and steep for at least 4 hours or overnight for enhanced flavor. Strain the liquid through a fine sieve or cheesecloth, pressing firmly to extract all liquid. Discard petals. You should have approximately 3½ to 4 cups dandelion tea.
03 - Pour the strained dandelion tea into a large saucepan. Stir in lemon juice and powdered fruit pectin. Bring to a rolling boil over high heat while stirring continuously. Add granulated sugar in one addition. Return to a vigorous boil, stirring, and maintain boiling for 1–2 minutes. Remove from heat and skim off any foam.
04 - Transfer hot jelly into sterilized jars using a jar funnel, leaving a ¼-inch headspace. Wipe rinsed jar rims, secure lids. Immerse jars in a boiling water bath for 5 minutes or refrigerate immediately if not processing. Cool completely before storage.
