# What You'll Need:
→ Dandelion Infusion
01 - 2 cups dandelion petals, yellow parts only, tightly packed, pesticide-free
02 - 4 cups water
→ Jelly Base
03 - 2 tablespoons lemon juice, freshly squeezed
04 - 1 package (1.75 oz) powdered fruit pectin
05 - 4 cups granulated sugar
# How to Make It:
01 - Remove all green parts including sepals and stems from dandelion petals to prevent bitterness.
02 - Rinse dandelion petals gently to eliminate insects and debris.
03 - Combine dandelion petals and water in a large saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
04 - Remove saucepan from heat, cover, and allow to steep for 4 hours or overnight for intensified flavor.
05 - Strain the liquid through a fine mesh sieve or cheesecloth. Press gently to extract maximum infusion and discard solids. Retain approximately 3½–4 cups dandelion infusion.
06 - Transfer dandelion infusion into a large pot. Add lemon juice and powdered fruit pectin. Stir thoroughly and bring to a rolling boil over high heat.
07 - Add granulated sugar all at once, stirring continuously. Resume rolling boil and cook for 1–2 minutes, or until mixture reaches 220°F.
08 - Remove pot from heat. Skim off any foam that forms on the surface.
09 - Ladle hot jelly into sterilized canning jars, maintaining ¼-inch headspace. Wipe jar rims, seal with lids, and process in boiling water bath for 10 minutes.
10 - Cool jars undisturbed for 12 hours. Verify seals before storing in a cool, dry place.
