# 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 freshly squeezed lemon juice
04 - 1 package powdered fruit pectin (1.75 oz)
05 - 4 cups granulated sugar
# Directions:
01 - Remove all green parts including sepals and stems from dandelion petals, as they impart bitterness. Rinse petals gently under water to remove insects or debris.
02 - Combine cleaned petals with 4 cups water in a large saucepan. Bring to a boil over high heat, then reduce to a simmer for 5 minutes.
03 - Remove saucepan from heat and cover. Allow to steep for 4 hours or overnight for enhanced floral intensity.
04 - Pour liquid through a fine mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract maximum flavor. Discard petals. Measure infusion; you should have approximately 3.5 to 4 cups.
05 - Transfer dandelion infusion to a large pot. Add 2 tablespoons lemon juice and 1 package powdered pectin. Stir thoroughly until pectin dissolves, then bring to a rolling boil over high heat.
06 - Add 4 cups granulated sugar all at once while stirring constantly. Return mixture to a rolling boil and maintain hard boil for 1 to 2 minutes until thermometer reads 220°F (104°C), indicating proper gel formation.
07 - Remove from heat and skim foam from surface using a clean spoon. Allow to cool for 1 minute.
08 - Using a ladle, carefully pour hot jelly into sterilized jars leaving 1/4 inch headspace. Wipe jar rims with a clean, damp cloth. Apply lids and screw bands until fingertip-tight.
09 - Place filled jars into a boiling water bath canner ensuring jars are covered by 1 to 2 inches of water. Process for 10 minutes at a rolling boil.
10 - Remove jars using a jar lifter and place on a clean towel. Allow to cool undisturbed for 12 hours. Press down on each cooled lid center; properly sealed lids will not flex or make a popping sound.
