1. Heat water to boiling, and remove from heat
2. Immediately add dandelion flowers
3. let steep for 10 minutes
4. Strain dandelions from tea with a wire mesh strainer, or jelly strainer
5. Place 3 cups of the strained dandelion tea in a large (4 quart or larger) pot, adding a little water if needed to reach the quantity needed
6. Stir in pectin and lemon juice until fully dissolved
7. Place over medium-high heat until a rolling boil is reached
8. Add sugar all at once, and stir until dissolved
9. Bring back to a full, rolling boil that can’t be stirred down
10. Boil for one minute
11. Remove from heat, and skim any foam that has risen to the top
12. Ladle into clean containers

To can:

1. Ladle jelly into sterilized canning jars
2. Wipe rim with a paper towel or clean cloth to remove debris or jelly drips from rim
3. Screw down rings and lids
4. Place in hot water bath canner, and bring to a full, rolling boil
5. Boil half pints, or pint jars for 10 minutes
6. Remove from heat, and let cool naturally until jars can be safely handled
7. If removing jars from water bath while hot, use jar lifting tongs, and protect from drafts by covering with a towel
8. After 24 hours, check for seal, wash if needed, and store in a cool place out of direct light