# Method:
01 - Pick only the yellow parts of dandelion flowers, discarding 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 - Remove from heat, cover, and allow the mixture to steep for at least 6 hours or overnight for a fuller infusion.
04 - Pass the mixture through a fine mesh sieve or cheesecloth, pressing to extract liquid. Discard solids.
05 - Measure out 3 cups of strained dandelion infusion. Add water if needed to reach this amount.
06 - Transfer dandelion infusion to a clean saucepan. Stir in lemon juice and fruit pectin, and bring to a boil over high heat, stirring constantly.
07 - Add granulated sugar and honey to the boiling liquid. Stir thoroughly and bring to a vigorous boil for 1–2 minutes until thickened and jelly test is passed.
08 - Remove from heat and skim foam from surface to achieve clarity.
09 - Ladle jelly into sterilized jars, leaving 1/4-inch headspace. Clean rims, seal with sterile lids, and process jars in a boiling water bath for 5 minutes.
10 - Allow jars to cool undisturbed. Verify seals before storing in a cool, dark place.
