# Components:
→ 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
# Preparation Steps:
01 - Remove all green parts including sepals and stems to eliminate bitterness. Rinse petals gently under cool water to remove insects and debris.
02 - In a large saucepan, combine prepared petals and 4 cups water. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat, cover the saucepan, and let steep for 4 hours or overnight for stronger flavor development.
03 - Pour the steeped liquid through a fine mesh sieve or cheesecloth, pressing gently on the petals to extract maximum liquid. Discard spent petals. Measure the extracted infusion, which should yield approximately 3.5 to 4 cups.
04 - Pour the dandelion infusion into a large pot. Add 2 tablespoons lemon juice and the powdered pectin. Stir thoroughly until pectin dissolves completely. Bring the mixture to a rolling boil over high heat.
05 - Add all 4 cups sugar at once while stirring constantly. Return the mixture to a rolling boil and maintain a hard boil for 1 to 2 minutes until the jelly reaches setting point at 220°F (104°C) on a candy thermometer.
06 - Remove from heat immediately. Using a spoon, skim off any foam from the surface. Ladle the hot jelly into sterilized half-pint jars, leaving 0.25-inch headspace. Wipe jar rims clean with a damp cloth and seal with sterilized lids.
07 - Place filled jars in a boiling water bath canner and process for 10 minutes. Remove jars carefully using a jar lifter and allow them to cool undisturbed for 12 hours. Check seals before storing in a cool, dark place.
