Harvest roughly 8 cups of dandelion flower heads. Carefully remove just the yellow petals, discarding the green portions. You should have approximately 4 cups of petals (not packed) or 2 cups of packed petals.

Make a dandelion petal tea by pouring 4 cups of boiling water over the cleaned flower petals. Allow the tea to steep for at least one hour, but you can steep it for as long as 24 hours for a stronger flavor.

After steeping, strain the petals, ringing them out to get every last bit of liquid. Measure the liquid; you should have 3 3/4 to 4 cups of dandelion tea.

Pour the dandelion tea into a heavy-bottomed saucepan. Add lemon juice and pectin. Bring the mixture to a boil over high heat. (Note: Do not add sugar yet.)

Once the mixture is rapidly boiling, add the sugar and stir to combine.

Allow the mixture to return to a hard boil, and boil for 1-2 minutes before removing it from heat.

Pour the jelly into prepared jars, seal them, and allow the jelly to cool and set for at least 12 hours. (Sometimes jelly takes as long as 48 hours to fully set, so be patient.) Store in the refrigerator.

If you want to preserve your jelly for a longer time, consider canning it. Make sure to follow proper canning guidelines to ensure safety.