# 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 fresh lemon juice
04 - 1 package powdered fruit pectin (1.75 oz)
05 - 4 cups granulated sugar
# Method:
01 - Remove all green parts including sepals and stems from dandelion petals. Rinse gently under cool water to remove insects and debris.
02 - Combine cleaned petals and water in a large saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes.
03 - Remove from heat, cover the saucepan, and allow to steep for 4 hours or overnight for deeper floral flavor.
04 - Pour the steeped mixture through a fine mesh sieve or cheesecloth into a clean container, pressing gently to extract maximum liquid. Discard solids. Measure approximately 3.5 to 4 cups of dandelion infusion.
05 - Pour the dandelion infusion into a large pot. Add lemon juice and powdered fruit pectin, stirring thoroughly to dissolve pectin completely. Bring to a rolling boil over high heat.
06 - Add all sugar at once while stirring constantly. Return mixture to a rolling boil and maintain hard boil for 1 to 2 minutes until thermometer reaches 220°F.
07 - Remove from heat and skim off any foam from the surface using a clean spoon. Ladle hot jelly into sterilized jars, maintaining 0.25 inch headspace from rim.
08 - Wipe jar rims clean with a damp cloth. Place lids on jars and screw bands until finger-tight. Process in a boiling water bath for 10 minutes.
09 - Remove jars from canner and place on a clean towel. Allow to cool undisturbed for 12 hours. Check that all lids have sealed properly before storing in a cool, dark location.
