Harvest about 1 quart of dandelion flowers from a pesticide-free area in your backyard.

Rinse the collected dandelion flowers under cool water and dry thoroughly. Snip off the yellow petals, discarding green parts.

In a large saucepan, combine dandelion petals with 2 quarts of filtered water. Boil, then simmer for 6 minutes.

Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl, discarding solid petals.

Return the strained dandelion tea to the saucepan. Stir in lemon juice and fruit pectin, then bring to a boil.

Gradually add in sugar, stirring continuously to dissolve. Keep boiling for 2-3 minutes until thickened.

Fill sterilized jars with hot jelly, leaving ¼ inch of space at the top. Wipe rims clean and seal.

Process the jars in a boiling water bath for 10 minutes, then let them cool at room temperature for 24 hours.