# 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 powdered fruit pectin (1.75 oz)
05 - 4 cups granulated sugar
# Step-by-Step Guide:
01 - Remove all green parts including sepals and stems to prevent bitterness. Rinse petals gently under cool water to remove insects or debris.
02 - In a large saucepan, combine prepared petals and water. Bring to a boil over high heat, then reduce to a simmer for 5 minutes.
03 - Remove from heat and cover. Let steep undisturbed for 4 hours or overnight for enhanced floral flavor.
04 - Pour the mixture through a fine mesh sieve or cheesecloth into a bowl, pressing gently on solids to extract maximum liquid. Discard petals. Measure infusion to confirm 3.5 to 4 cups.
05 - Pour dandelion infusion into a large pot. Add lemon juice and powdered pectin. Stir thoroughly until pectin is fully dissolved. Bring to a rolling boil over high heat.
06 - Add all sugar at once, stirring constantly. Return to a rolling boil and maintain hard boil for 1 to 2 minutes until the mixture reaches 220°F on a candy thermometer.
07 - Remove from heat. Using a skimmer or spoon, remove any foam that has risen to the surface.
08 - Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, attach lids, and process in a boiling water bath for 10 minutes.
09 - Allow jars to cool undisturbed at room temperature for 12 hours. Check that all lids have sealed properly before storing in a cool, dark place.
