Harvest roughly 8 cups of dandelion flower heads. Remove just the yellow petals, discarding the green parts. You’ll need about 4 cups of petals (not packed) or 2 cups of packed petals.

Create a dandelion petal tea by pouring 4 cups of boiling water over the cleaned flower petals. Steep for at least 1 hour, or up to 24 hours.

After steeping, strain the petals and ring them out to extract all the liquid. You should have 3¾ to 4 cups of dandelion tea.

Pour the dandelion tea into a heavy-bottomed saucepan. Add lemon juice and pectin, then bring to a boil over high heat. (Do not add sugar yet.)

Once boiling, add the sugar and stir to combine.

Allow the mixture to return to a hard boil. Boil for 1-2 minutes, then remove from heat.

Pour the jelly into prepared jars, seal, and let it cool. Allow the jelly to set for at least 12 hours. (Sometimes it can take up to 48 hours to fully set.) Store in the refrigerator.