Harvest and clean the petals: Gather dandelion heads from pesticide-free lawns or fields. Separate the yellow petals from the green bottoms and rinse gently.

Make the infusion: Place the petals in a medium pot with 4 cups of water. Bring to a simmer, then remove from heat and let steep, covered, for 30–45 minutes.

Strain and measure liquid: Strain the mixture through a fine mesh sieve or cheesecloth into a bowl, pressing gently to extract as much color and flavor as possible.

Prepare for jelling: Pour the dandelion liquid back into a cleaned pot. Add the lemon juice and pectin, stirring constantly over medium heat until the pectin dissolves and the mixture comes to a full rolling boil.

Add sugar: Once boiling, add the sugar all at once and stir vigorously. Return to a full rolling boil and boil hard for 1–2 minutes.

Test for set: Remove from heat and test with a chilled plate. If not set, return to a boil for another minute.

Jar and process: Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.

Cool and savor: Let jars cool undisturbed for 12–24 hours. Store in a cool pantry for up to a year or refrigerate after opening.