• Pluck dandelion flower heads.  You will need about two cups of petals for this recipe, so gather extra since all the green parts will be removed and discarded.
• Cut off the sepals and calyx (the green parts at the base) of each flower head with a sharp pair of scissors.
• Place two cups of dandelion flowers (as much green removed as possible) in a quart-sized mason jar and pour 4 cups of boiling water over them.
• Put the lid on the jar and leave it to cool and the flowers to infuse for 24 hours.
• After 24 hours strain the flowers out. Use a fine-mesh strainer (or cheesecloth) held over a large pot to pour the liquid through. Squeeze as much liquid out as you can.
• You should have close to four cups of liquid.
• Add 2 Tbsp of lemon juice and one package of powdered pectin to your liquid and bring to a boil.
• Add 4 cups of sugar and return to a boil and continue stirring. Boil for another 1 -2 minutes.
• Pour your boiled mixture into clean and sterilized jars. Wipe the jar rims to remove any liquid that might have gotten on them and screw clean lids and rings on tightly.
• Process in water bath canner for 10 minutes.

To can using the water bath canning method, here are the basic steps:

• Fill a boiling-water canner (or large, deep Dutch oven fitted with a round, metal cooling rack) about half full with water.
• Bring to a full simmer.
• Lower the filled jars into the simmering water one at a time with a jar lifter or use a canning rack to lower all the jars into the water at once. Put the lid on the pot and set a timer for recipe directions.
• After the time is up, lift the rack up out of the water. Cool completely.