Floral dandelion jelly with lemon zest and honey enhances toast, yogurt, or desserts with a bright, natural sweetness.
# What You Need:
→ Flowers & Liquids
01 - 2 cups dandelion petals, green parts removed
02 - 4 cups water
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon finely grated lemon zest
05 - 1/2 cup honey
→ Sugar & Setting
06 - 3 1/2 cups granulated sugar
07 - 1 box powdered fruit pectin (1.75 oz)
# Directions:
01 - Rinse and gently dry the dandelion blossoms. Pinch off and discard all green sepals and stems, reserving only the yellow petals.
02 - In a medium saucepan, combine petals and water. Bring to a boil, then reduce heat to simmer for 10 minutes. Remove from heat and let steep for 30 minutes.
03 - Strain the mixture through a fine mesh sieve or cheesecloth, pressing petals to extract all liquid. Discard petals. You should have approximately 3 to 3 1/2 cups dandelion tea.
04 - Pour the dandelion tea back into a clean saucepan. Add lemon juice, lemon zest, and honey. Stir to combine.
05 - Whisk in powdered pectin and bring the mixture to a rolling boil over high heat, stirring constantly.
06 - Add sugar all at once and return to a full, hard boil. Boil for 1-2 minutes, stirring constantly. Remove from heat.
07 - Skim off any foam. Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, seal with lids and bands.
08 - Process jars in a boiling water bath for 5 minutes. Remove and let cool completely. Jelly will set as it cools.
