Floral jelly with dandelion, lemon, and honey—delightful for toast, yogurt, cheese, or as an elegant sweet condiment.
# Steps:
01 - Separate and use only the yellow petals, removing all green sepals and stems to avoid bitterness.
02 - Combine dandelion petals and water in a large saucepan. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
03 - Remove saucepan from heat, cover, and let the mixture steep for at least 6 hours, or preferably overnight, to infuse maximum flavor.
04 - Strain the liquid through a fine mesh sieve or cheesecloth, pressing the petals gently to extract as much liquid as possible. Discard the solids.
05 - Ensure you have 3 cups of dandelion liquid; if short, add water to make up the difference.
06 - Pour the infusion back into a clean saucepan. Add lemon juice and fruit pectin, and stir thoroughly. Return to a high heat, stirring constantly, and bring to a vigorous boil.
07 - Stir in granulated sugar and honey. Return mixture to a rolling boil and maintain a hard boil for 1 to 2 minutes, stirring continuously, until mixture thickens and passes the jelly test.
08 - Remove saucepan from heat. Skim off any surface foam with a sterile spoon.
09 - Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, cover with sterilized lids, and process jars in a boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed. After cooling, check seals before storing in a cool, dark location.
