Begin by rinsing fresh dandelion flowers thoroughly to remove any dirt or insects, then snip off the stems, leaving just the petals. Combine the petals in a bowl with 4 cups of boiling water, creating a fragrant dandelion tea, and allow it to cool for about 30 minutes.

Cover the bowl with plastic wrap or a lid and refrigerate the dandelion tea mixture overnight, or at least for several hours.

Place a fine mesh strainer over a measuring cup and pour the dandelion tea through it to capture the petals.

In a large pot, combine the strained dandelion tea with ¼ cup of fresh lemon juice. Gradually whisk in the powdered pectin, ensuring there are no lumps.

Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly.

Gradually stir in the 4 cups of sugar, ensuring it's well dissolved. Return the mixture to a boil for another full minute while continuing to stir.

Using a ladle, fill sterilized canning jars with the hot dandelion jelly, leaving about ¼ inch of headspace at the top.

Process the filled jars in a boiling water canner for 5 minutes.

Once the jars are cool, check that the lids have sealed correctly by pressing down at the center.