Dandelion Jelly, Oh What a Night!

My Canning Cellar

Dandelion Jelly! I finally tried it!
This recipe gave me twelve (12) four ounce jars.
4 cups loosely packed dandelion petals (about 8-10 cups of the blossoms, remove all green that is left on from the cradle part)

1/3 cup low sugar powdered pectin

2 tablespoons of lemon juice

4 cups of white sugar
To the 4 cups of petals, I added two quarts of water and boiled them for three minutes in my dutch oven fry pan. The result looked pretty gnarly, almost like a yellowish brownish batch of spinach, then I let it cool for a couple of hours, as the longer it sat, the more yellow it became.
Strain until the dandelion tea is rid of sediment.
Measure out 4 cups of the dandelion tea and add the lemon juice and pectin, bring back to rolling boil then add the sugar, bring to boil again, let boil 2 minutes. I used my immersion blender because I had clumped the powdered pectin.
Skim off the white foam (and save for tasting!), use canning funnel to pour liquid into 4 ounce jars, wipe jar rims with vinegar cloth, put on lids, finger tighten the rings, water bath process for ten minutes. Remove from heat, let set for 24 hours at least before moving.