In early spring when dandelions are fresh, harvest petals in the morning after dew dries. Remove the green base (it’s bitter) and place petals in a clean bowl.

Bring 4 cups of water to a simmer, add the petals, and remove from heat. Cover and steep for 30 minutes until the liquid is deeply golden and fragrant.

Pour the cooled infusion through a fine-mesh sieve or cheesecloth into a saucepan, pressing gently to extract color and flavor. Discard petals.

Stir in the pectin into the liquid (if using powdered, whisk to avoid lumps), then add lemon juice and return to a boil over medium heat.

Add the sugar all at once and stir constantly. Bring the mixture to a rolling boil that cannot be stirred down.

Maintain a full boil for 1 minute (or follow pack instructions for your pectin). Remove from heat and skim any foam for clarity.

Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes to seal, or simply refrigerate if you plan to use within a few weeks.

Let jars sit undisturbed until firm.