# What You'll Need:
→ Dandelion Petals
01 - 4 cups fresh dandelion petals (yellow parts only, pesticide-free; approximately 100 g)
→ Liquid Base
02 - 4 cups water
03 - 2 tablespoons lemon juice
→ Sweetener & Gelling
04 - 1 box powdered fruit pectin (1.75 oz / 49 g)
05 - 4 cups granulated sugar (800 g)
# How to Make It:
01 - Rinse dandelion flowers thoroughly under cold running water. Pinch off only the yellow petals, avoiding green parts to prevent bitterness.
02 - Bring 4 cups water to a boil. Add dandelion petals, remove from heat, cover, and allow to steep for at least 4 hours or overnight for a pronounced flavor. Strain the liquid through a fine mesh sieve or cheesecloth, pressing gently to extract maximum liquid; discard petals. You should yield 3½ to 4 cups of dandelion infusion.
03 - Transfer dandelion infusion to a large saucepan. Incorporate lemon juice and fruit pectin, stirring to combine. Heat over high until a rolling boil develops, stirring continuously. Add all sugar at once and return mixture to a vigorous boil. Continue boiling hard for 1–2 minutes. Remove from heat and skim any surface foam.
04 - Ladle hot jelly into sterilized jars, leaving ¼-inch headspace. Clean jar rims, secure with new lids, and process jars in a boiling water bath for 5 minutes, or allow to cool and refrigerate for immediate enjoyment.
