Step 1

Cut the green part of the flower off and place the petals into a quart canning jar.

Step 2

Pour 4 cups of boiling water over the flower petals. Allow them to cool and then place into the fridge for 24 hours.

Step 3

Strain the flowers well and squeeze out as much dandelion tea as possible.

Step 4

Place into a large pot 3 1/2 to 4 cups of dandelion tea, lemon juice, and pectin. Bring it to a boil.

Step 5

Add sugar and return to a boil while stirring. Boil the jelly for 1 to 2 minutes.

Step 6

Remove from the heat and pour into canning jars. Process for 10 minutes in a boiling water bath canner or according to your altitude.