Heat 3 ¼ cups water in a large pot over medium heat until simmering. Add 2 cups of dandelion petals and simmer for 10 minutes. Strain the mixture to collect the liquid.

Measure 3 cups of dandelion-infused water and pour it back into the pot. Add ¼ cup lemon juice and 1 ¾ cups powdered fruit pectin. Bring to a rolling boil.

Gradually stir in 4 ½ cups of white sugar and return to a full boil, stirring continuously for 1 minute until the jelly thickens.

Prepare sterilized jars. Pour the hot jelly into each jar, filling to ¼ inch from the top and seal each jar tightly.

Process the jars in boiling water for 7 minutes, ensuring the water covers them. This helps preserve the jelly.

Remove jars from water and cool undisturbed for 24 hours. Store in a cool, dark place.