# Ingredient List:
→ 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
# How to Prepare:
01 - Remove all green parts including sepals and stems from dandelion petals, as they contribute bitterness. Rinse petals gently under cool water to remove insects or debris.
02 - In a large saucepan, combine cleaned petals with 4 cups water. Bring to a boil over high heat, then reduce to simmer for 5 minutes. Remove from heat, cover, and steep for 4 hours or overnight for enhanced floral intensity.
03 - Pour the steeped mixture through a fine mesh sieve or cheesecloth, pressing gently to extract maximum liquid. Discard solids. Measure infusion to ensure 3.5 to 4 cups of liquid.
04 - Transfer dandelion infusion into a large pot. Add lemon juice and powdered fruit pectin. Stir vigorously until pectin is fully dissolved. Bring mixture to a rolling boil over high heat.
05 - Add all 4 cups sugar at once while stirring constantly. Return to a rolling boil and maintain vigorous boil for 1 to 2 minutes until mixture reaches setting point at 220°F on a candy thermometer.
06 - Remove from heat and skim off any foam using a spoon. Ladle hot jelly into sterilized jars, leaving 0.25 inch headspace. Wipe jar rims clean and secure with lids.
07 - Place filled jars in a boiling water bath canner and process for 10 minutes to ensure proper sealing. Remove jars carefully using a jar lifter.
08 - Allow jars to cool undisturbed for 12 hours at room temperature. Check seals by pressing jar centers; properly sealed lids should not flex. Store sealed jars in a cool, dark location.
