Step 1: Gather about 4 cups of freshly picked dandelion heads from an unsprayed area. Choose vibrant, fully open yellow flowers.
Step 2: Carefully separate the yellow petals from the green sepals and any stem pieces. This is crucial to avoid bitterness. Aim for about 2 cups of tightly packed yellow petals.
Step 3: Place the separated dandelion petals into a heatproof bowl or jar. Pour 4 cups of boiling water over the petals, ensuring they are fully submerged.
Step 4: Cover the bowl and let the dandelion petals steep in the hot water for at least 4 hours, or ideally overnight (8-12 hours) at room temperature, to extract maximum flavor.
Step 5: Strain the dandelion infusion through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Press firmly to extract all liquid. Discard the petals. You should have approximately 3 to 3.5 cups of dandelion tea.
Step 6: In a large, heavy-bottomed pot, combine the strained dandelion tea, fresh lemon juice, and granulated sugar. Stir over medium-high heat until the sugar is completely dissolved.
Step 7: Bring the mixture to a full, rolling boil. Add the powdered fruit pectin, stirring constantly and vigorously to prevent lumps. Continue stirring and boil hard for exactly 1 minute.
Step 8: Remove the pot from the heat. Skim off any foam from the surface using a metal spoon for a clearer jelly.
Step 9: Ladle the hot jelly into prepared, hot, sterilized half-pint canning jars, leaving 1/4 inch of headspace. Wipe rims clean, then apply sterilized lids and screw bands to fingertip-tight.
Step 10: Process jars in a boiling water canner for 10 minutes (adjust for altitude if necessary). Ensure jars are covered by at least 1 inch of water. Carefully remove jars and let them cool undisturbed on a towel for 12-24 hours.
Step 11: Check seals (lid centers should be concave and not flex). Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within a few weeks.