Floral jelly made with foraged dandelions, ideal for toast, scones, or cheese pairings.
# What You Need:
→ Dandelion Infusion
01 - 2 cups dandelion petals, yellow parts only, tightly packed, pesticide-free
02 - 4 cups water
→ Jelly Base
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 package powdered fruit pectin (1.75 oz)
05 - 4 cups granulated sugar
# Directions:
01 - Remove all green parts including sepals and stems from dandelion petals to eliminate bitterness.
02 - Gently rinse prepared petals under cool water to remove insects and debris.
03 - In a large saucepan, combine petals and water. Bring to a boil, then reduce heat and simmer for 5 minutes.
04 - Remove from heat, cover the saucepan, and let steep for 4 hours or overnight for enhanced floral intensity.
05 - Pour infusion through a fine mesh sieve or cheesecloth, pressing gently to extract maximum liquid. Discard solids. Reserve 3.5 to 4 cups of dandelion infusion.
06 - Pour dandelion infusion into a large pot. Add lemon juice and powdered pectin. Stir thoroughly and bring to a rolling boil over high heat.
07 - Add all sugar at once while stirring constantly. Return to a rolling boil and maintain hard boil for 1 to 2 minutes until mixture reaches 220°F on a candy thermometer.
08 - Remove pot from heat and skim any accumulated foam from the surface using a clean spoon.
09 - Ladle hot jelly into sterilized half-pint jars, leaving 0.25 inch headspace. Wipe rims clean and seal with lids.
10 - Place sealed jars in a boiling water bath canner and process for 10 minutes. Remove and allow to cool undisturbed for 12 hours.
11 - Check jar seals before transferring to storage. Properly sealed lids will be concave and immobile when pressed.
