Floral dandelion petals yield a honey-like jelly, perfect for toast and desserts. Vegetarian, gluten-free, easy to make.
# What You'll Need:
→ Dandelion Petals
01 - 4 cups (about 100 g) fresh dandelion petals, yellow parts only, pesticide-free
→ Liquid Base
02 - 4 cups (1 quart) water
03 - 2 tablespoons lemon juice, fresh or bottled
→ Sweetener & Gelling
04 - 1 box (1.75 oz / 49 g) powdered fruit pectin
05 - 4 cups (800 g) granulated sugar
# Method:
01 - Rinse dandelion flowers thoroughly under running water. Pinch only the yellow petals from each flower, avoiding green parts to reduce bitterness.
02 - Bring water to a boil in a large saucepan. Add the prepared dandelion petals, remove from heat, cover, and let steep for 4 hours or overnight for a stronger infusion. Strain the liquid through a fine mesh sieve or cheesecloth, pressing to extract maximum liquid. Discard petals. Aim for 3½ to 4 cups of dandelion tea.
03 - Pour dandelion tea into a clean saucepan. Stir in lemon juice and fruit pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar all at once, return to a vigorous boil while stirring, and boil hard for 1–2 minutes. Remove from heat and skim off any foam.
04 - Pour hot jelly into sterilized jars using a ladle and funnel, leaving ¼-inch headspace. Wipe jar rims clean and seal with lids. Process jars in a boiling water bath for 5 minutes, or cool and refrigerate for immediate use.
