For the dandelion jelly, wash the dandelion flowers and bring to a boil in 1/2 liter of water, simmer slightly and infuse for 1 hour. Strain the flower water and measure out 1/4 liter.
Mix the measured flower water with the apple juice and boil again. Add the preserving sugar and boil until bubbling. Stir constantly.
Skim off the foam that forms and do the first jelly test after about 5 minutes. As soon as the jelly sets, immediately pour into clean jars and seal tightly with twist-off lids.
Preparation Tip:
The dandelion jelly is a nice souvenir. A fine change on bread, in cakes or even with cheese.
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