Gather dandelions.

Wash from flower to root very well, and pull off dead leaves. Set stems, leaves, and roots to the side for later use.

Make a dandelion infusion as a base for your jelly. To do this, boil 2 cups of water and place it in a jar.

Pull off the base and try to get all the green off; the green adds a bitter flavor to the dandelion.

Add 1 cup of dandelion flowers, Place the lid on the jar and put it in the refrigerator for about 24 hours.

Remove the lid and pour the infusion through a fine mesh strainer or sieve into a large pot.

Place pot over medium heat and stir in pectin and lemon juice. 

Bring to a boil for 2 to 3 minutes, stirring frequently.

Stir in sugar and boil for an additional 2 minutes.

Remove from heat and pour carefully into canning jars using a canning funnel.

Wipe off the rim and replace the lid.

Process in a water bath canner for 10 minutes to extend the shelf life of your jelly.