# What You 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 ounces) powdered fruit pectin
05 - 4 cups granulated sugar
# How To Make:
01 - Remove all green parts—including sepals and stems—from dandelion petals to eliminate bitterness.
02 - Gently rinse the dandelion petals under cold running water to remove any insects or debris.
03 - In a large saucepan, combine petals with water. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.
04 - Remove from heat, cover, and allow to steep for 4 hours or overnight for deeper aroma.
05 - Strain the steeped liquid through a fine mesh sieve or cheesecloth, pressing gently to extract maximum infusion. Discard spent petals. Ensure you have about 3½ to 4 cups of dandelion infusion.
06 - Pour the 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 in one addition, stirring constantly. Return mixture to a rolling boil and boil hard for 1–2 minutes, or until it reaches 220°F (jelly setting point).
08 - Remove pot from heat and skim off any foam from the surface.
09 - Ladle hot jelly into sterilized canning jars, maintaining ¼-inch headspace. Wipe jar rims, seal with lids, and process jars in a boiling water bath for 10 minutes.
10 - Allow jars to cool undisturbed for 12 hours. Confirm seals before storing in a cool, dark place.
