Give the dandelion blossoms a good shake to remove any insects, and then separate the yellow petals from the green base of each flower. Place these in a bowl and set aside. You should get about 2 cups of petals.

In a small bowl, combine the sugar and 4 1/4 teaspoons of Pomona's pectin powder (from the large packet in the Pomona's pectin box). Whisk to combine well and set aside.

Prepare your calcium water by combining 1/2 teaspoon calcium powder (from the small packet in the Pomona's pectin box) with 1/2 cup water in a jar with a lid. Shake well to mix.

Add 4 1/2 cups of water to a large pot, and bring it to a boil over medium-high heat.

Once the pot boils, remove it from the heat and let it settle for a minute to stop boiling.

Then add your prepared dandelion petals to the pot. Use a spoon to stir and make sure all the petals are submerged, and then let the petals steep for 20 to 30 minutes.

Wash your jars, lids, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.

Place the jar rack into the water bath canner, set the jars on the rack, and add water to cover the jars.

Bring the canner to a simmer (180˚F) over medium heat, warm the jars for 10 minutes, and then keep them warm until you are ready to fill them.

Drain the dandelion tea through a fine mesh strainer into a large bowl and discard the petals. Rinse out your saucepot and place it back on the stove.

Measure 4 cups of the dandelion liquid and add it to the saucepot. If you find yourself short, you can add water to reach the desired amount.

Add the lemon juice, 4 1/4 teaspoons of the prepared calcium water to the pot, and stir to mix well.

Bring the pot to a boil over medium-high heat. Once boiling, slowly add the sugar/pectin mixture while stirring vigorously to dissolve.

Continue stirring until the jelly returns to a full boil. Once it returns to a full boil, remove the pan from the heat, skim foam, and immediately fill your jars.

Spread a kitchen towel on the counter. Remove a jar from the canner using the jar lifter. Drain the water back into the canner and place it on the towel.

Swirl the bubble popper through the jar to release air bubbles, and wipe the rim with a clean, damp towel.

Center a lid on the jar and screw on a band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Once all the jars are in the canner, adjust the water level to be two inches above the jar tops.

Cover the canner and bring it to a boil over high heat. Once the water boils vigorously, continue boiling for 10 minutes at altitudes of below 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).

When the processing time is complete, turn off the heat, and let the canner cool down and settle for about 5 minutes.

Spread a dry kitchen towel on the counter. Remove the cover by tilting the lid away from you so that steam does not burn your face.

Use the jar lifter to remove the jars from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let them sit undisturbed for 12 to 24 hours to cool.

After 12 to 24 hours, check to be sure the jar lids have sealed by pressing in the center of the lid. The lid should not pop up. If the top flexes up and down, it did not seal. Refrigerate the jar and use it up within 2 weeks.

Remove the screw-on bands and wash the jars to remove any residue. Label, date, and store in a cool, dark place for 12 to 18 months for the best quality. Refrigerate your jelly once opened and consume it within 2 weeks.