Gather dandelion petals, ensuring to pick only the yellow petals, avoiding any green parts.

In a pot, bring 4 cups of water to a boil before adding the dandelion petals.

Let the petals steep in the boiling water for about 30 minutes.

Strain the liquid through a fine mesh sieve or cheesecloth to remove the petals.

Measure the liquid and return it to the pot, adding in 1/4 cup of lemon juice.

Stir in the fruit pectin and bring the mixture to a rolling boil, stirring consistently.

Add 5 cups of sugar all at once while continuing to stir, and boil for another 1-2 minutes until it thickens.

Once thickened, pour the jelly into sterilized jars, seal them tightly, and let them cool before refrigerating.