# What you'll need:
→ 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 (such as Sure-Jell or equivalent)
# How to make it:
01 - Prepare the dandelion petals by picking only the yellow parts, discarding all green sepals and stems to avoid bitterness.
02 - In a large saucepan, combine dandelion petals and water. Bring to a boil, then reduce to a gentle simmer for 10 minutes.
03 - Remove from heat, cover, and allow the mixture to steep for at least 6 hours or overnight for maximum flavor.
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 (720 ml) of the dandelion infusion. If necessary, add water to reach this amount.
06 - Return the dandelion liquid to a clean saucepan. Stir in lemon juice and pectin. Bring to a boil over high heat, stirring constantly.
07 - Add sugar and honey. Stir well and return to a rolling boil. Boil hard for 1–2 minutes, stirring constantly, until the mixture begins to thicken and pass the jelly test (see Notes).
08 - Remove from heat and skim off any foam.
09 - Ladle jelly into sterilized jars, leaving 1/4-inch (0.5 cm) headspace. Wipe rims, seal with sterilized lids, and process in a boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed. Check for seals before storing in a cool, dark place.
