Harvest approximately 8 cups of dandelion flower heads from areas free of pesticides.

Carefully remove green sepals and stems from the blossoms, keeping around 4 cups of bright yellow petals.

Pour 4 cups of boiling water over the prepared petals in a quart-sized jar and steep for 1 to 24 hours.

Strain the mixture through a fine-mesh sieve, squeezing petals to yield 3 3/4 to 4 cups of dandelion tea.

Combine the strained tea, 2 tablespoons of lemon juice, and one box of powdered pectin in a pot and bring to a hard boil.

Slowly add 4 cups of sugar and return to a boil for 1 to 2 minutes until glossy and thickening.

Pour the hot jelly into jars, filling to 1/4 inch from the top, and let cool for 12 to 48 hours.

For canning, use a water bath canner to process jars for 10 minutes.