The instructions are right under the ingredients list.
Instructions
Rinse the dandelions quickly in cold water and snip off the stems and green collars under the blossoms. Boil the petals in 2 quarts (8 cups) of water for 3 minutes. Cool and strain through a fine mesh sieve, pressing the petals with your fingers to extract all the juice.
Measure 3 cups of the dandelion liquid and place in a large stainless-steel saucepan. Add 2 tablespoons of lemon juice and 1 package of powdered fruit pectin (1 ¾ ounces). Bring the mixture to a boil. Add 5 ½ cups of sugar, stirring to mix well. Continue stirring, and boil the mixture for 2-½ minutes.
Quickly ladle hot dandelion jelly into 4 hot sterilized pint jars leaving ¼-inch of headspace. Wipe the rims of the jars and add lids that have been washed and dried. Add screw bands and tighten until fingertip-tight.
The instructions are right under the ingredients list.
Instructions
Rinse the dandelions quickly in cold water and snip off the stems and green collars under the blossoms. Boil the petals in 2 quarts (8 cups) of water for 3 minutes. Cool and strain through a fine mesh sieve, pressing the petals with your fingers to extract all the juice.
Measure 3 cups of the dandelion liquid and place in a large stainless-steel saucepan. Add 2 tablespoons of lemon juice and 1 package of powdered fruit pectin (1 ¾ ounces). Bring the mixture to a boil. Add 5 ½ cups of sugar, stirring to mix well. Continue stirring, and boil the mixture for 2-½ minutes.
Quickly ladle hot dandelion jelly into 4 hot sterilized pint jars leaving ¼-inch of headspace. Wipe the rims of the jars and add lids that have been washed and dried. Add screw bands and tighten until fingertip-tight.