# What You Need:
→ Foraged Blossoms
01 - 4 cups fresh dandelion petals, green parts removed
→ 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)
# Directions:
01 - Select only the yellow petals from freshly foraged dandelions, discarding green sepals and stems to prevent bitterness.
02 - Combine dandelion petals with water in a large saucepan. Bring mixture to a boil, then reduce heat and simmer gently for 10 minutes.
03 - Remove saucepan from heat, cover, and allow the petals to steep in the liquid for at least 6 hours, preferably overnight for enhanced flavor extraction.
04 - Strain the steeped liquid through a fine mesh sieve or cheesecloth. Press gently to extract maximum liquid and discard the spent petals.
05 - Measure out 3 cups of the dandelion infusion. Add water if needed to reach the total volume.
06 - Pour the infusion into a clean saucepan. Stir in fresh lemon juice and fruit pectin, then bring to a boil over high heat, stirring continuously.
07 - Stir in granulated sugar and honey. Return to a rolling boil and cook hard for 1 to 2 minutes, stirring constantly, until mixture thickens and passes the jelly test.
08 - Remove mixture from heat and skim off any foam from the surface.
09 - Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, apply lids, and process jars in boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed. Verify seals before storing in a cool, dark area.
