Gather 3 cups of fresh dandelion blossoms, avoiding any with a green base.

In a medium saucepan, bring 4 cups of water to a boil. Add half of the dandelion petals and steep for 20 minutes.

Strain the liquid through a fine mesh sieve into a bowl, pressing down on the petals.

Repeat the steeping process with the remaining dandelion petals using another 4 cups of boiling water for 20 minutes, then strain.

Combine 3 cups of strained dandelion liquid, 4 cups of granulated sugar, 1 box of powdered pectin, and 2 tablespoons of bottled lemon juice.

Bring the mixture to a rolling boil over medium-high heat, stirring continuously for 1 minute.

Pour the hot jelly into sterilized half-pint jars, leaving a ¼-inch headspace. Seal the jars tightly.