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Put the fireweed blossoms and the water into a large saucepan. Bring to a boil, then reduce heat to medium-high and boil, uncovered, for 10 minutes. Let this mixture cool.
Prepare 7 half-pint (250ml) jars for canning; wash and sterilize them.
Put the matching snap top lids into a small saucepan of hot water and keep them warm on medium-low heat on the stovetop.
Strain the blossoms through a nut bag, several layers of cheesecloth, or a clean piece of cotton muslin cloth or tea towel. Squeeze as much of the liquid out as you can and discard the spent blossoms. Top up the fireweed juice with water to make 4 cups (960ml).
Add the lemon juice to the fireweed liquid and watch the glorious magenta colour from the flowers come back again.
Pour the now-beautiful pink liquid into a large pot. Add the pectin and whisk to dissolve any lumps.
Bring the liquid to a boil, then add all of the sugar. Bring it back to a rolling boil and boil the jelly hard for one minute.
Pour the jelly into the sterilized jars, wipe the rims with a clean damp cloth, add the snap lids and rings and seal them finger-tight.
For added insurance against spoilage, you can process the jars in a boiling water bath for 10 minutes. Then set them onto a tea towel on the counter and leave them undisturbed until they're cool.