# What You Need:
→ Dandelion Petals
01 - 4 cups (about 100 g) fresh dandelion petals, yellow parts only, pesticide-free
→ Liquid Base
02 - 4 cups (1 L) water
03 - 2 tablespoons lemon juice, fresh or bottled
→ Sweetener & Gelling
04 - 1 box (1.75 oz / 49 g) powdered fruit pectin
05 - 4 cups (800 g) granulated sugar
# Directions:
01 - Rinse dandelion flowers thoroughly. Pinch off only the yellow petals, discarding all green components to avoid bitterness.
02 - Boil 4 cups water. Combine with dandelion petals, remove from heat, cover, and steep for 4 hours or overnight. Strain liquid through a fine mesh sieve or cheesecloth, pressing out as much liquid as possible. Discard the solids. The resulting dandelion tea should yield approximately 3½–4 cups.
03 - Transfer dandelion tea to a large saucepan. Incorporate lemon juice and powdered pectin. Bring mixture to a rolling boil over high heat while stirring continuously. Add sugar in one motion. Boil vigorously, stirring, for 1–2 minutes. Remove from heat and skim foam as needed.
04 - Pour hot jelly immediately into sterilized jars, leaving ¼-inch headspace. Clean jar rims, secure lids. Process jars in a boiling water bath for 5 minutes, or refrigerate if consuming immediately.
