1 pkg powdered pectin Pull the yellow blossoms apart from the green parts. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure.
More blossoms mean more flavor for the jelly.
Bring the water to a boil and fill the water with dandelion blossom shreds. Simmer over very gentle heat about 10 minutes. Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water. Add more blossoms to the strained water and simmer for about 10 minutes.