Golden floral jelly with delicate honey flavor for toast and desserts. Vegetarian, gluten-free, easy to prepare.
# 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 (fresh or bottled)
→ Sweetener & Gelling
04 - 1 box powdered fruit pectin (1.75 oz)
05 - 4 cups granulated sugar
# Steps:
01 - Rinse dandelion flowers thoroughly. Pinch off only the yellow petals, avoiding green parts to prevent bitterness.
02 - Bring water to a boil in a large saucepan. Add dandelion petals, remove from heat, cover, and steep for 4 hours or overnight for deeper flavor. Strain liquid using a fine mesh sieve or cheesecloth, pressing out as much liquid as possible. Discard solids. Ensure you have about 3½–4 cups of dandelion tea.
03 - Pour dandelion tea into a clean saucepan. Add lemon juice and powdered pectin, and bring to a rolling boil over high heat while stirring. Add sugar in one addition. Return to a vigorous boil and cook for 1–2 minutes, stirring, until mixture thickens. Remove from heat and skim away any foam.
04 - Transfer hot jelly into sterilized jars, leaving ¼-inch headspace. Wipe rims, apply lids, and seal jars. Process jars in a boiling water bath for 5 minutes, or allow to cool and refrigerate for immediate use.
