A delicate floral spread made from dandelion blossoms, perfect for toast, scones, or pairing with cheese.
# What You'll Need:
→ Dandelion Infusion
01 - 2 cups dandelion petals, yellow parts only, tightly packed, pesticide-free
02 - 4 cups water
→ Jelly Base
03 - 2 tablespoons fresh lemon juice
04 - 1 package powdered fruit pectin (1.75 oz)
05 - 4 cups granulated sugar
# Directions:
01 - Remove all green sepals and stems from dandelion petals, as they impart bitterness. Rinse petals gently under cool water to remove insects or debris.
02 - Combine prepared petals and 4 cups water in a large saucepan. Bring to a boil over high heat, then reduce to a simmer for 5 minutes. Remove from heat, cover tightly, and let steep for 4 hours or overnight for enhanced floral intensity.
03 - Pour the infusion through a fine mesh sieve or cheesecloth into a clean bowl, pressing gently on the petals to extract maximum liquid. Discard solids. Measure the liquid; you should have approximately 3.5 to 4 cups of dandelion infusion.
04 - Transfer dandelion infusion to a large pot. Add 2 tablespoons fresh lemon juice and the powdered pectin. Stir thoroughly and bring to a rolling boil over high heat.
05 - Add 4 cups sugar all at once while stirring constantly. Return to a rolling boil and maintain a hard boil for 1 to 2 minutes, or until the mixture reaches 220°F on a candy thermometer (setting point for jelly).
06 - Remove from heat and skim off any surface foam with a metal spoon. Ladle hot jelly into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims clean, apply sterilized lids, and process in a boiling water bath for 10 minutes.
07 - Remove jars from water bath and allow to cool undisturbed for 12 hours at room temperature. Verify that all seals have properly set before labeling and storing in a cool, dark location.
