Rinse your peony flowers and remove petals. Make sure to check and remove any bugs that could be hiding in the flowers.

Place 2 cups of petals in a large canning jar and cover with 4 cups of boiling water. Cover and let them steep for 24 hours in your fridge.

The next day drain the peony flower liquid through a cheesecloth-lined strainer. You should have 3 1/2 to 4 cups of liquid. Add water to make up the difference.

Place the liquid in a large heavy-bottomed pot, add lemon juice, and pectin. Bring the mix to a boil over medium-high heat.

Add the sugar and return to a boil.

Boil for 1-2 minutes string to help keep the jelly from burning.

Remove your pot from the heat and skim off the foam.

Ladle into canning jars and process for 10 minutes in a water bath canner or place the cooled jars into your fridge for short-term use.