Dandelion Jelly

1 quart of tightly packed fresh organic bright dandelion flowers
2 tablespoons fresh lemon juice
1 lemon, zest of, thinly chopped
5 1/2 cups sugar
1 (1 3/4 ounce) package dry pectin

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Using stainless steel pan, boil the flowers in 2 quarts of spring water for 10 minutes, cool, and strain, pressing the liquid out of the flowers gently, then restrain through a coffee filter.
Measure 3 cups of the liquid, add the lemon juice, zest and pectin.
Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean half pint jelly jars and seal.