• 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 the jelly from the heat and pour it into your prepared jars, and seal. Let cool overnight before storing in the fridge.

Canning Dandelion Jelly

• Remove from the heat and pour into canning jars, leaving 1/4 inch headspace. Wipe the rims of the jar clean with a wet paper towel or cloth. Place the lid on, then the ring, and tighten finger tight.
• Process for 10 minutes in a boiling water bath canner or according to your altitude.
• After processing, remove the jars from the canner and place onto a towel to cool.
• After 24 hours, check the seals and refrigerate or reprocess any jars that didn't seal.