• Remove the dandelion petals from the green flower base, resulting in 2 to 4 cups of petals. Put the petals in a large heat-safe bowl or container. (The green bits will add bitterness and must be removed)
• Pour 4 cups of boiling water over the petals and steep in the fridge for 24 hours
• Strain as much liquid out of the petals as you can (should get between 3 and 4 cups of dandelion tea). Squeeze the petals to get all of the flavorful goodness into the tea.
• Combine your dandelion tea, lemon juice, and powdered pectin in a large pot. Bring to a boil.
• Add sugar and return to boil. Boil for 1 to 2 minutes.
• Remove from heat and skim off any white film.
• If not water-bath canning: ladle the jelly into clean half-pint jars. Label them! These can be kept in the fridge for many months or can be put in the freezer for longer storage (leave at least 1/2" headspace if freezing).

Water Bath Canning:

• Ladle your hot jelly into hot, sterilized half-pint jars. Leave 1/4" head space.
• Run a knife or spatula around the edge of the jar to remove any air bubbles.
• Wipe the rim with a clean damp cloth and screw on lids, finger tight.
• Process in a water bath canner for 10 minutes or according to your altitude.
• Remove from canner and let jars rest, undisturbed, for 24 hours. Label and store in the pantry (refrigerate once opened). If any do not seal, you can re-process them with new lids or just keep in the fridge.