# Directions:
01 - Pick only the yellow parts of the 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, and allow the infusion to steep for at least 6 hours or overnight for optimal flavor extraction.
04 - Strain the liquid through a fine mesh sieve or cheesecloth, pressing gently to extract all possible liquid. Discard the petals.
05 - Measure out 3 cups of dandelion infusion. Add water as needed to reach this volume if necessary.
06 - Return infused liquid to a clean saucepan. Stir in lemon juice and fruit pectin. Bring the mixture to a boil over high heat, stirring constantly.
07 - Add granulated sugar and honey, stir thoroughly, and bring back to a rolling boil. Boil hard for 1 to 2 minutes, stirring constantly, until mixture thickens and passes the ‘jelly test’.
08 - Remove from heat and skim off any foam from the surface of the jelly.
09 - Ladle jelly into sterilized jars, leaving a 1/4-inch headspace. Wipe rims clean, seal with sterilized lids, and process jars in a boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed. Verify that lids have sealed before storing in a cool, dark place.
