# How To Make It:
01 - Pick only the yellow parts of the dandelion blooms, removing all green sepals and stems to prevent 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 - Take the saucepan off the heat, cover, and steep the mixture for at least 6 hours or overnight to extract floral notes.
04 - Pour mixture through a fine mesh sieve or cheesecloth, pressing gently to extract maximum liquid. Discard petals.
05 - Ensure you have 3 cups of dandelion liquid; add water if needed to reach this quantity.
06 - Return dandelion liquid to a clean saucepan. Stir in lemon juice and pectin. Heat to a boil over high heat, stirring constantly.
07 - Add sugar and honey, stir thoroughly, and bring to a rolling boil. Boil hard for 1–2 minutes, stirring, until mixture thickens and passes the jelly test.
08 - Take pan off heat and skim off any foam that forms on the surface.
09 - Ladle jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and seal tightly.
10 - Place jars in a boiling water bath for 5 minutes to ensure a proper seal.
11 - Let jars cool undisturbed. Verify that they are sealed before storing in a cool, dark location.
