Floral jelly combines dandelions, lemon, and honey, ideal for breakfast or to enhance sweet and savory dishes.
# How to Make It:
01 - Select only the yellow parts of the dandelion petals, removing all green sepals and stems to prevent bitterness.
02 - Place petals and water in a large saucepan. Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes.
03 - Remove from heat, cover the saucepan, and allow to steep for at least 6 hours, or preferably overnight, for optimal flavor extraction.
04 - Filter the liquid through a fine mesh sieve or cheesecloth, pressing the petals to release all liquid. Discard the solid petals.
05 - Check that you have 3 cups of dandelion infusion; supplement with water if necessary to reach the required amount.
06 - Transfer the measured infusion to a clean saucepan. Stir in the lemon juice and fruit pectin. Bring to a boil over high heat, stirring constantly.
07 - Add granulated sugar and honey. Mix thoroughly and return to a rolling boil. Continue boiling for 1–2 minutes, stirring continuously, until the mixture thickens and passes the jelly test.
08 - Remove the saucepan from heat and skim off any foam present on the surface.
09 - Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Clean the rims, secure with sterilized lids, and process jars in a boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed. Verify the seals, then store in a cool, dark location.
