# What You'll Need:
→ Dandelion Petals
01 - 4 cups fresh dandelion petals (yellow parts only, pesticide-free), approximately 100 grams
→ Liquid Base
02 - 4 cups water
03 - 2 tablespoons lemon juice, fresh or bottled
→ Sweetener & Gelling
04 - 1 box powdered fruit pectin (1.75 ounces or 49 grams)
05 - 4 cups granulated sugar (800 grams)
# How to Make It:
01 - Thoroughly rinse dandelion flowers. Pinch off only the yellow petals, removing as much green material as possible to avoid bitterness.
02 - Bring water to a boil in a large saucepan. Add dandelion petals, remove from heat, cover, and allow to steep for 4 hours or overnight for a more pronounced flavor. Strain the infusion through a fine mesh sieve or cheesecloth, pressing to extract maximum liquid. Discard petals. Ensure you have between 3½ and 4 cups of dandelion tea.
03 - Transfer dandelion tea to a clean large saucepan. Incorporate lemon juice and powdered pectin, mixing thoroughly. Bring to a rolling boil over high heat while stirring constantly. Add sugar in one addition. Continue stirring, bring back to a vigorous boil, and maintain a hard boil for 1 to 2 minutes. Remove from heat. Skim any foam that rises to the surface.
04 - Pour hot jelly into sterilized jars, ensuring a ¼-inch headspace. Wipe rims clean and seal with sterilized lids. Process jars in a boiling water bath for 5 minutes or allow to cool before refrigeration for immediate use.
