# 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 (fresh or bottled)
→ Sweetener & Gelling
04 - 1 box powdered fruit pectin (1.75 oz / 49 g)
05 - 4 cups granulated sugar (800 g)
# How to Prepare:
01 - Rinse dandelion flowers thoroughly under cold running water. Pinch off only the yellow petals, carefully avoiding green sepals and stems to prevent bitterness.
02 - Bring 4 cups water to a boil in a large saucepan. Add prepared dandelion petals, remove from heat, cover, and steep for 4 hours or overnight for intensified flavor. Strain the liquid through a fine mesh sieve or cheesecloth, pressing to extract maximum liquid. Discard the used petals. You should have about 3½ to 4 cups dandelion tea.
03 - Transfer dandelion tea to a clean large saucepan. Stir in lemon juice and fruit pectin until fully dissolved. Bring mixture to a rolling boil over high heat, stirring constantly. Add granulated sugar all at once and quickly return to a vigorous boil, stirring continuously. Boil hard for 1 to 2 minutes. Remove from heat and skim off any foam.
04 - Immediately pour hot jelly into sterilized jars, maintaining 1/4-inch headspace. Wipe jar rims with a clean cloth, secure with sterilized lids. Process jars in a boiling water bath for 5 minutes for preservation, or cool and refrigerate for immediate consumption.
