Dandelion Jelly

Ingredients

• 2 cups of fresh, yellow dandelion petals
• 4 cups of filtered water
• 4 cups of granulated sugar
• 1/4 cup of fresh lemon juice
• 1 box of pectin (1.75 oz or 2 oz)
• Optional: honey or agave syrup for sweetness

Instructions

1. Forage for fresh dandelion flowers, aiming to pick the vibrant yellow blooms.
2. In a large pot, combine the dandelion petals with water. Bring to a gentle boil, then let simmer for 15 minutes.
3. Once cooled, strain the mixture through a fine mesh sieve to separate the liquid from the petals.
4. In a large pot, combine the strained dandelion tea, granulated sugar, and fresh lemon juice. Stir until sugar is dissolved.
5. Sprinkle pectin over the mixture and bring to a rolling boil while stirring.
6. Continue boiling for 1-2 minutes until the jelly coats the back of a spoon.
7. Sterilize canning jars and lids by submerging them in boiling water for at least 10 minutes.
8. Ladle the hot dandelion jelly into jars, leaving about 1/4 inch of headspace. Wipe the rims clean.
9. Seal the jars with lids and process in a boiling water bath for 5-10 minutes.
10. Cool the jars on a towel or cooling rack, checking that the seals are tight before storing.