In a strainer, rinse the dandelion blossoms, then remove and discard the green parts. You only want the yellow and white portion of the dandelion (it's ok if there is a bit of green).

In a large saucepan bring 4 cups of water and the dandelions to a boil over medium heat.

Simmer for about 5 minutes.

Remove from the heat and let rest for about 10 minutes.

Using a fine sieve, strain the mixture into a large bowl or measuring cup. Press the mixture to get as much of the liquid as you can from it. You should have 3 cups of liquid at this point. If you don’t, just top it up with extra water.

Discard the dandelion blossoms.

Pour the dandelion liquid back into the saucepan, add the pectin and bring to a boil.

Then add the sugar and lemon juice.  Bring to a boil, stirring it constantly to dissolve the sugar.  This should only take about 1 - 2 minutes.

Remove from the heat and let cool slightly.

Skim any foam that may have appeared on the surface.

Pour the mixture into sterile jars, leaving about 1/4 inch from the top.

Add lids and refrigerate until the jelly has set, this will take about 4 hours.

Keep in the fridge between uses.