Dandelion Jelly Recipe Sunshine in a Jar

Instructions:

1. Rinse dandelion petals thoroughly. Discard any green parts. Place petals in a heatproof bowl and pour boiling water over them. Steep for at least 12 hours, stirring occasionally.
2. Line a sieve with cheesecloth (or use a very fine-mesh sieve). Pour the dandelion infusion through the sieve, squeezing out as much liquid as possible. Discard the petals.
3. In the large saucepan, combine the strained dandelion liquid, lemon juice, and pectin.
4. Bring the mixture to a rolling boil over high heat, stirring constantly.
5. Add the sugar all at once, stirring constantly until dissolved. Return to a rolling boil that cannot be stirred down. Continue boiling for 1 minute, stirring constantly.
6. Use a thermometer to reach 220°F (104°C). Or use the 'spoon test' (place a spoonful of jelly on a chilled plate; if it wrinkles when pushed, it's ready).
7. If canning, ladle the hot jelly into the sterilized jars, leaving ¼ inch headspace. Wipe the rim, centre the lid, and screw on the band fingertip tight. Place the jars into a boiling water bath canner and process for 10 minutes, adjusting for altitude.
8. Remove and place jars on a towel-lined surface. Let sit undisturbed for 12-24 hours. Check that the lids have sealed properly. If sealed, you can store in pantry. If not, store in refrigerator.
9. If canning, or not canning, ladle the hot jelly into the sterilized jars, leaving ¼ inch headspace. Wipe jar rims clean, and secure lids and rings. Let cool completely at room temperature.