Start by carefully rinsing 2 cups of freshly picked dandelion petals under cool running water.

In a large pot, combine the rinsed dandelion petals with 4 cups of water. Bring to a boil and simmer for 30 minutes.

Carefully strain the mixture through a fine mesh sieve to separate the petals from the infused liquid.

In the clean pot, mix in 1/4 cup of lemon juice and one box of pectin, then bring to a rolling boil.

Add 4 cups of sugar immediately and stir until dissolved. Allow it to boil for 1-2 minutes.

Ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace.

Process the jars in boiling water for 5-10 minutes to ensure preservation.