# What You Need:
→ Foraged Blossoms
01 - 4 cups fresh dandelion petals, green parts discarded
→ Liquids
02 - 4 cups water
03 - 2 tablespoons fresh lemon juice
→ Sweeteners
04 - 2 cups granulated sugar
05 - 1 cup mild honey
→ Setting Agents
06 - 1 packet fruit pectin (1.75 oz)
# Steps:
01 - Harvest only the yellow petals from fresh dandelion flowers and remove all green sepals and stems to prevent bitterness.
02 - Combine the dandelion petals and water in a large saucepan. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove from heat, cover, and allow to steep for at least 6 hours or overnight.
03 - Strain the steeped liquid through a fine mesh sieve or cheesecloth, pressing to extract all liquid. Discard the spent petals.
04 - Measure out 3 cups of the strained dandelion infusion. Add water if needed to reach the required volume.
05 - Pour the measured dandelion liquid into a clean saucepan. Stir in lemon juice and fruit pectin. Bring to a boil over high heat, stirring constantly.
06 - Add granulated sugar and honey. Stir well, return to a rolling boil, and boil hard for 1 to 2 minutes, stirring constantly, until the mixture begins to thicken.
07 - Conduct the jelly test by placing a spoonful onto a cold plate; if it wrinkles when pushed, the jelly is set. Remove from heat and skim off any foam.
08 - Ladle jelly into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims, seal with sterilized lids, and process in a boiling water bath for 5 minutes.
09 - Transfer jars to a cooling rack and allow to cool undisturbed. Check for proper seals before storing in a cool, dark location.
