Start by picking bright yellow dandelion petals from a pesticide-free area, rinsing them under cool running water and discarding any green parts.

In a large pot, combine the rinsed dandelion petals with 4 cups of water and bring to a rolling boil.

After boiling, reduce heat and let it simmer for 30 minutes, stirring occasionally.

Remove from heat and strain the mixture using a fine mesh sieve to separate the liquid from the petals.

Pour the dandelion liquid back into a clean pot, add lemon juice and pectin, and bring to a vigorous boil.

Once boiling, add in the sugar all at once and stir until dissolved, boiling for another 1-2 minutes until thickened.

Pour the hot dandelion jelly into sterilized jars, leaving about ¼ inch of headspace, and seal with lids.

Process the filled jars in a boiling water bath for about 5-10 minutes to ensure proper sealing.

Cool the jars completely at room temperature and store them in a cool, dark place.