A delicate floral spread made from fresh dandelion blossoms, ideal for toast, scones, or cheese pairing.
# What Goes In:
→ 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
# How to Make It:
01 - Remove all green parts including sepals and stems from dandelion petals as they impart 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 allow to steep for 4 hours or overnight for enhanced floral intensity.
03 - Pour infusion through fine mesh sieve or cheesecloth into a clean container, gently pressing petals to extract maximum liquid. Discard solids. You should obtain approximately 3.5 to 4 cups of dandelion-infused liquid.
04 - Transfer dandelion infusion into a large pot. Add lemon juice and powdered pectin. Stir thoroughly until pectin is fully dissolved. Place over high heat and bring to a rolling boil.
05 - Add all 4 cups sugar at once while stirring constantly. Return mixture to a rolling boil and maintain hard boil for 1 to 2 minutes until jelly reaches 220°F on a candy thermometer, indicating proper gel formation.
06 - Remove from heat and skim away any accumulated foam from surface. Using a ladle, carefully fill sterilized jars with hot jelly, maintaining 0.25 inch headspace from rim. Wipe jar rims clean and secure with lids.
07 - Place filled jars in boiling water bath canner and process for 10 minutes to ensure proper seal. Remove jars and allow to cool undisturbed for 12 hours. Verify all seals are secure before storage.
