Begin by carefully separating the petals from the dandelion flowers. Fill a large mason jar loosely with the petals.

Pour 3-4 cups of boiling water over the petals and let them steep for approximately 24 hours, shaking the jar occasionally to mix.

After steeping, strain the mixture through a fine mesh sieve to collect your dandelion tea.

Prepare your boiling water bath canner and sterilize your jars and lids.

In a large pot, combine the dandelion tea and pectin, then bring to a rolling boil.

Once boiling, add the sugar and stir until dissolved. Bring it back to a rolling boil, skimming off any foam.

After achieving a boil that cannot be stirred down, allow it to boil for one minute and remove from heat.

Carefully pour the jelly into hot, sterilized jars, leaving approximately 1 inch of headspace. Wipe the rims to ensure a good seal and apply the lids.

Process the jars in the boiling water bath for ten minutes, ensuring the water covers the jars by at least 1 inch.

Once processed, carefully remove the jars and let them sit undisturbed for 24 hours to set.