A delicate floral spread crafted from foraged dandelion blossoms, ideal for enhancing toast, scones, or cheese.
# 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 fresh lemon juice
04 - 1 package powdered fruit pectin (1.75 ounces)
05 - 4 cups granulated sugar
# How To Make:
01 - Remove all green parts including sepals and stems from dandelion petals to prevent bitterness. Rinse petals gently under cool water to remove insects and debris.
02 - Combine prepared petals and water in a large saucepan. Bring to a boil over high heat, then reduce to a simmer for 5 minutes. Remove from heat, cover, and steep for 4 hours or overnight for enhanced floral flavor.
03 - Pour the cooled infusion through a fine mesh sieve lined with cheesecloth, pressing gently to extract maximum liquid. Discard solids. Measure approximately 3.5 to 4 cups of strained dandelion infusion.
04 - Pour the dandelion infusion into a large heavy-bottomed pot. Add fresh lemon juice and powdered pectin. Stir thoroughly until pectin dissolves completely, then bring to a rolling boil over high heat.
05 - Add all sugar at once while stirring constantly. Return mixture to a rolling boil and maintain hard boil for 1 to 2 minutes until temperature reaches 220 degrees Fahrenheit (104 degrees Celsius). Remove from heat immediately.
06 - Skim any foam from the surface of the hot jelly. Carefully ladle hot jelly into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe jar rims clean and seal with sterilized lids.
07 - Place sealed jars in a boiling water bath canner and process for 10 minutes. Remove jars carefully and allow to cool undisturbed for 12 hours. Verify seals are properly set before storing.
