Gather dandelions (I suggest gathering the whole plant for other recipea, but only the dandelion flower heads are used here)

Pull the yellow petals apart from the flowers. Keep greens separate as they will make your jelly bitter.

Create a dandelion tea. Bring 4 cups of water to a boil then remove from heat and add the petals.

Cover the pot or transfer to a jar and let the petals steep for 12-24 hours to infuse (the longer you steep the denser the flavor).

Strain the tea through a fine mesh strainer or cheesecloth into a clean pot, squeezing as much liquid out as possible.

Prepare your canning equipment by washing jars, lids and rings in hot soapy water. Bring another pot of water to boil and simmer equipment for 10 minutes to sterilize, leaving the jars in the water bath until ready to use.

While simmering the equipment, heat your dandelion tea over medium heat and add 1/4 cup of lemon juice. Stir well.

Gradually stir in the pectin until fully dissolved.

Bring the mixture to a boil.

Once boiling, add 4 cups of sugar and stir continuously until it is fully dissolved.

Bring the mixture to a rolling boil for 1-2 minutes. It's the right consistency when it can coat the back of a spoon and drip slowly.

Test for set: To check if the jelly has reached the desired consistency, you can perform a gel test. Spoon a small amount of the hot liquid onto a cold plate or spoon and place it in the freezer for a minute. If it wrinkles when you push your finger through it, it's ready. If not, continue boiling for another minute and retest.

Fill the sterilized jars, leaving 1/4 inch of space at the top. Place the rings on jars.

To can: Place the filled jars into a boiling water bath canner, ensuring they are covered with at least 1-2 inches of water. Process the jars in the boiling water bath for 10 minutes.

Carefully remove the jars from the canner and place them on a clean towel or cooling rack. Let them cool undisturbed for 12-24 hours. As the jars cool, you'll hear the lids "pop," indicating a proper seal.