Harvest and prep petals. In the cool of morning, pick bright yellow dandelion heads. Rinse petals gently in cold water to remove tiny visitors and grit. Spread on a towel to drain and pat dry.

Make the dandelion infusion. Combine petals and 3 cups of water in a medium pot. Bring to a gentle simmer, cover, and let steep for 20 minutes.

Strain and measure. Pour the infusion through a fine mesh sieve or cheesecloth into a bowl, pressing the petals to release every drop. Measure the liquid.

Prepare jars and lids. Sterilize 6 half-pint jars and lids by boiling them or running them through a hot dishwasher cycle.

Cook the jelly. Pour the dandelion infusion back into the pot. Add lemon juice and powdered pectin, whisking until dissolved. Bring to a full, rolling boil over high heat.

Boil to set. Once boiling, add sugar all at once and stir vigorously. Boil hard for 1–2 minutes while stirring constantly.

Jar the jelly. Ladle the hot jelly into prepared jars, leaving 1/4-inch headspace. Wipe rims clean, apply lids, and screw on bands fingertip-tight.

Process for safety. Process jars in a boiling water bath for 5 minutes. Remove jars and let cool undisturbed for 12–24 hours.

Rest and enjoy. Let the jelly cure for 24 hours before opening to allow flavors to mellow.