# What You’ll 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
→ Sweetener & Gelling
04 - 1.75 ounces powdered fruit pectin
05 - 4 cups granulated sugar
# Directions:
01 - Rinse dandelion flowers thoroughly under cool running water. Pinch off only the yellow petals, minimizing green parts for optimal flavor.
02 - Bring water to a boil in a saucepan. Add dandelion petals, remove from heat, cover, and allow to steep for at least 4 hours or overnight for deeper color and taste. Strain liquid through a fine mesh sieve or cheesecloth, squeezing out excess moisture; discard petals. Ensure you have 3½ to 4 cups of dandelion tea.
03 - Transfer dandelion tea to a large saucepan. Stir in lemon juice and powdered pectin until dissolved. Bring mixture to a rolling boil over high heat, stirring continuously.
04 - Add all sugar at once. Maintain a vigorous boil, stirring constantly, and cook for 1–2 minutes. Remove from heat and skim any foam from the surface.
05 - Pour the hot jelly into sterilized jars using a ladle and jar funnel, leaving ¼-inch headspace. Clean jar rims, apply lids, and process the jars in a boiling water bath for 5 minutes. Alternatively, allow to cool before refrigerating for immediate use.
