# Required Ingredients:
→ Dandelion Petals
01 - Fresh dandelion petals, yellow parts only — 4 cups (picked from pesticide-free flowers)
→ Liquid Base
02 - Water — 4 cups
03 - Fresh lemon juice — 2 tablespoons
→ Sweetener & Gelling
04 - Powdered fruit pectin — 1 (1.75-oz) box
05 - Granulated sugar — 4 cups
# Preparation Steps:
01 - Rinse dandelion flowers thoroughly and remove only the yellow petals, discarding green parts to avoid bitterness.
02 - Bring 4 cups water to a boil, add the petals, remove from heat, cover and let steep for 4 hours or refrigerate and steep overnight for a more pronounced flavor.
03 - Strain the infusion through a fine-mesh sieve or cheesecloth, pressing or squeezing to extract as much liquid as possible; discard solids. You should yield about 3½–4 cups of dandelion tea.
04 - Pour the measured dandelion tea into a large saucepan, stir in 2 tablespoons lemon juice and the entire box of powdered pectin, whisking to dissolve.
05 - Over high heat bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly to prevent scorching.
06 - Add 4 cups granulated sugar all at once, stir to dissolve, return immediately to a vigorous rolling boil and boil hard for 1–2 minutes while stirring continuously.
07 - Remove the pan from the heat, skim off any foam from the surface with a spoon and allow the jelly to settle briefly before filling jars.
08 - Ladle hot jelly into sterilized half-pint jars leaving 1/4-inch headspace, wipe rims clean, apply lids and screw bands to fingertip tightness.
09 - Process jars in a boiling water bath for 5 minutes to preserve shelf stability, or allow to cool and refrigerate for immediate use; jelly will set as it cools.
