Floral jelly with dandelion blooms, lemon zest, and honey for a fresh, sweet spread variety.
# What You Need:
→ Flowers & Liquids
01 - 2 cups dandelion petals, separated from green parts
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)
# How To Make:
01 - Rinse and gently dry dandelion blossoms. Carefully pinch off and discard all green sepals and stems, reserving only the bright yellow petals.
02 - Combine petals and water in a medium saucepan. Bring to a boil, then reduce heat to simmer for 10 minutes. Remove from heat and allow to steep for 30 minutes.
03 - Pour mixture through a fine mesh sieve or cheesecloth, pressing petals gently to extract all liquid. Discard spent petals. You should yield approximately 3 to 3.5 cups dandelion tea.
04 - Return dandelion tea to a clean saucepan. Add lemon juice, lemon zest, and honey. Stir thoroughly to combine ingredients.
05 - Whisk powdered pectin into the mixture and bring to a rolling boil over high heat, stirring constantly to prevent lumping.
06 - Add sugar all at once and return to a full, hard boil. Boil for 1 to 2 minutes while stirring constantly. Remove from heat immediately.
07 - Skim off any foam from the surface. Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean and seal with lids and bands.
08 - Place filled jars in a boiling water bath and process for 5 minutes. Remove with a jar lifter and allow to cool completely. The jelly will set as it cools.
