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Pick a good sized bowl of clean, fresh, dandelion heads - no stems needed. (Make sure these are from an area free of herbicides, pesticides, animal droppings, and auto exhaust.)
Next, cut or pinch off the bottom of the flower - the green bit that holds the petals together - until you have two heaping cups of dandelion petals.
Place in a jar and pour 4 cups of boiling water over the petals. Let cool then put a lid on the jar and place in refrigerator over night.
The following day, strain the dandelion tea from the petals, squeezing out all the liquid possible.
Place the liquid in a stock pot on the stove, and dispose of the petals.
Add the lemon juice and packet of fruit pectin to the tea and bring to a boil.
Next, add the 4 cups of sugar to the mixture and bring to a boil again, boiling 1-2 minutes.
Using a funnel, ladle the hot mixture into clean, sterile canning jars, place clean, sterile lids and rings on them, and tighten to just finger tight.
Place in a water bath canner and process 10 minutes.
Remove from water bath and place on kitchen towel, letting rest and set for the next 24 hours.