Dandelion jelly

Ingredients for 1 servings:

• 250 g dandelion petals
• 4 lemon(s), untreated
• 1 orange(s)
• ½ liter of water
• 1 kg gelling sugar

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Separate the dandelion petals from the green parts of the flower, using only the yellow parts. This can be a chore, but the end result is worth it. Blanch the lemons in hot water, cut them into eighths, and add them to the petals. Roughly peel the orange, leaving out any preserved peel. Cut the orange into eighths and add to the mixture. Add water and simmer on low heat for 1 hour. Then filter the contents of the pot (use an old baby diaper, which you can later put in the washing machine). The more often you filter, the clearer the liquid becomes. However, I think two times are enough. Mix in the gelling sugar, heat, and simmer as usual for 5 minutes. Pour into jars and seal immediately. This beautiful, golden-yellow jelly is perfect for desserts. The simplest but most delicious version: 1/3 jelly + 2/3 quark. Blend with a hand blender – delicious.