2 cups dandelion petals, lightly packed
4 cups water
4 cups sugar
2 Tbs. lemon juice
1 box powdered pectin
Cut the green part of the flower off and place the petals into a quart canning jar.
Pour 4 cups of boiling water over the flower petals. Allow them to cool and then place into the fridge for 24 hours.
Strain the flowers well and squeeze out as much dandelion tea as possible. Place into a large pot 3 1/2 to 4 cups of dandelion tea, lemon juice, and pectin. Bring it to a boil. Add sugar and return to a boil while stirring. Boil the jelly for 1 to 2 minutes.
Remove from the heat and pour into canning jars. Process for 10 minutes in a boiling water bath canner or according to your altitude.