# Components:
→ 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 box powdered fruit pectin (1.75 oz)
05 - 4 cups granulated sugar
# Directions:
01 - Rinse dandelion flowers thoroughly and separate only the yellow petals, avoiding the green parts to minimize bitterness.
02 - Bring water to a boil. Add dandelion petals, remove from heat, cover, and allow to steep for at least 4 hours or overnight for enhanced flavor. Strain the liquid through a fine mesh sieve or cheesecloth, pressing out excess liquid. Discard petals; reserve 3½–4 cups of the infused liquid.
03 - Transfer dandelion infusion to a large saucepan. Add lemon juice and powdered pectin; stir well. Bring to a rolling boil over high heat, stirring continuously. Add all the granulated sugar at once, stir to dissolve, and return to a vigorous boil. Maintain boil for 1–2 minutes, then remove from heat and skim foam if necessary.
04 - Pour the hot mixture into sterilized jars, leaving ¼-inch headspace. Clean jar rims and seal with lids. Process sealed jars in a boiling water bath for 5 minutes, or allow to cool and refrigerate if using immediately.
