# Zutaten:
→ Dandelion Infusion
01 - 2 cups dandelion petals, yellow parts only, tightly packed, pesticide-free
02 - 4 cups water
→ Jelly Base
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 package powdered fruit pectin (1.75 oz)
05 - 4 cups granulated sugar
# Zubereitung:
01 - Remove all green parts including sepals and stems from dandelion petals to eliminate bitterness.
02 - Gently rinse prepared petals under cool water to remove insects and debris.
03 - Combine petals and water in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
04 - Remove from heat, cover, and allow to steep for 4 hours or overnight for deeper floral flavor.
05 - Pour infusion through fine mesh sieve or cheesecloth, pressing gently to extract maximum liquid. Discard petals. Yield should be approximately 3.5 to 4 cups.
06 - Pour dandelion infusion into large pot. Add lemon juice and pectin, stirring thoroughly. Bring to rolling boil over high heat.
07 - Add all sugar at once while stirring constantly. Return to rolling boil and maintain hard boil for 1 to 2 minutes until mixture reaches 220°F, indicating proper gel formation.
08 - Remove from heat and skim away any accumulated foam from surface.
09 - Ladle hot jelly into sterilized jars, leaving 0.25 inch headspace. Wipe rims clean and seal with lids.
10 - Place sealed jars in boiling water bath canner and process for 10 minutes to ensure proper preservation.
11 - Allow jars to cool undisturbed for 12 hours. Check that all seals are secure before storing in cool, dark location.
