# What You Need:
→ Dandelion Petals
01 - 4 cups fresh dandelion petals (yellow parts only, pesticide-free)
→ Liquid Base
02 - 4 cups water
03 - 2 tablespoons lemon juice (fresh or bottled)
→ Sweetener & Gelling
04 - 1 box powdered fruit pectin (1.75 oz)
05 - 4 cups granulated sugar
# How to Make:
01 - Rinse the dandelion flowers thoroughly under cold running water. Pinch off only the yellow petals, avoiding as much green as possible to prevent 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 enhanced flavor. Strain the mixture through a fine mesh sieve or cheesecloth, pressing to extract as much liquid as possible. Discard petals and reserve the dandelion tea (about 3½ to 4 cups).
03 - Transfer dandelion tea to a clean large saucepan. Add lemon juice and powdered pectin, stirring well. Bring the mixture to a rolling boil over high heat, stirring constantly. Add sugar all at once, stir to dissolve, and return to a full rolling boil. Boil hard for 1 to 2 minutes while stirring. Remove from heat and skim off any foam from the surface.
04 - Ladle the hot jelly into sterilized jars using a jar funnel if available, leaving 1/4-inch headspace. Wipe jar rims clean and seal with sterile lids. Process jars in a boiling water bath for 5 minutes or cool and refrigerate for immediate use.
