# Components:
→ Foraged Blossoms
01 - 4 cups (about 200–250 g) fresh dandelion petals, green parts removed
→ Liquids
02 - 4 cups (1 liter) water
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
→ Sweeteners
04 - 2 cups (480 ml) granulated sugar
05 - 1 cup (240 ml) mild honey
→ Setting Agents
06 - 1 packet (1.75 oz / 50 g) fruit pectin
# Directions:
01 - Pick only the yellow dandelion petals, discarding all green sepals and stems to avoid bitterness.
02 - Combine dandelion petals and water in a large saucepan. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
03 - Remove from heat, cover the pan, and allow the mixture to steep for a minimum of 6 hours or overnight for optimal flavor extraction.
04 - Strain the mixture through a fine mesh sieve or cheesecloth. Press gently to extract all liquid. Discard the spent petals.
05 - Measure 3 cups (720 ml) of dandelion infusion. Add water if needed to reach the precise amount.
06 - Return the dandelion liquid to a clean saucepan. Stir in lemon juice and fruit pectin. Bring to a boil over high heat, stirring constantly.
07 - Incorporate granulated sugar and honey. Stir well and bring the mixture to a rolling boil. Sustain boiling for 1–2 minutes, stirring constantly, until it thickens and passes the jelly test.
08 - Remove from heat and skim off any foam that forms on the surface.
09 - Ladle jelly into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims, secure with sterilized lids, and process jars in a boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed. Check for proper seals before storing in a cool, dark location.
