# Method:
01 - Pick only the yellow parts of the dandelion petals, discarding sepals and stems to ensure a bitter-free infusion.
02 - Combine petals and water in a large saucepan. Bring to a boil, then reduce to a gentle simmer for 10 minutes.
03 - Remove from heat, cover the mixture, and allow to steep for at least 6 hours or overnight.
04 - Strain the liquid through a fine mesh sieve or cheesecloth, pressing gently to extract as much liquid as possible. Discard the petals.
05 - Ensure you have 3 cups of strained dandelion infusion, adding water if needed to meet this volume.
06 - Return the measured infusion 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 to a rolling boil. Continue to boil hard for 1–2 minutes, stirring constantly, until the mixture thickens and passes the jelly test.
08 - Take the saucepan off heat and skim off any surface foam for a clear finish.
09 - Ladle the jelly into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims, apply sterilized lids, and process in a boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed. Verify seals before storing in a cool, dark location.
