Directions

1. Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium, and simmer for 3 minutes. Remove from heat, and let stand for 10 minutes. Strain through a fine sieve into a measuring cup, pressing solids. Discard blossoms. (You should have 3 cups of liquid; add water if necessary.)
2. Combine pectin and 1/2 cup sugar in a small bowl. Bring dandelion liquid and remaining 4 cups sugar to a boil, stirring constantly to dissolve sugar. Add the pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil for 1 minute. Skim foam from the surface. Let cool slightly.
3. Pour mixture into an airtight container. Cover with a lid. Refrigerate until set, about 4 hours. Jelly can be refrigerated in the airtight container for up to 2 weeks.