2ozelderflower liqueuralternatively use an infusion bag of aromatics
Instructions
Harvest dandelions and remove any green parts or bugs. Measure out 2-3 cups dandelion petals and place in large glass jar. Boil a pot of water and pour 5 cups over dandelion petals. Allow to cool and then place in the refrigerator for at least 24 hours.
3 cups dandelion petals, 5 cups water
Strain jar of dandelions, disposing of the petals and reserving the liquid. You should have 4 or more cups of dandelion juice now.
Place the jars in warm oven (about 250° F) so they will be hot when being filled with jelly. Heat 4 cups of dandelion juice and the lemon juice in a large stock pot. When the juice reaches 160 degrees add the 1/3 cup plus 1 Tbsp dry pectin and stir thoroughly (use a whisk if you have it). Bring to a rolling boil and boil for 2 minutes.
1/4 cup lemon juice, 1/3 cup dry pectin
Add the sugar and elder flower liqueur. Stir continuously to combine and dissolve. Return the temperature to 200.
5 1/2 cups sugar, 2 oz elderflower liqueur
When jelly has reached 200 ° F, remove the pot from the heat and pour into 8 oz canning jars. Leave 1/4” headspace and skim foam. Place hot lids on the jars and secure with the bands (not too tight). Should make about 8 jars.
Either place jars in a water bath or allow jelly to cool on a rack without moving. It may take a full day or two before the jelly is completely gelled.
Notes
The recipe I found online called for 2 cups of dandelion petals and 4 cups water for 1 batch, but that may not give you 4 cups of juice once strained. You need 4 cups of juice to make the jelly, so I would use 3 cups of dandelion petals and 5 cups of water and let it sit (macerate) for a while longer