Separate 4 cups of forsythia flower blossoms from their stems, carefully removing any green parts. The green bases of each flower are bitter, so you really do need to remove them and use just the yellow petals. They slip off easily.

Pour 4 cups boiling water over the top of the flower blossoms and allow the tea to infuse for about 10 to 15 minutes.

Strain the floral tea into a saucepan or jam pot. Add the lemon juice, which will help bring out the best color in the jelly, but it's also required to balance the sugar in the recipe and help the pectin set. Beyond that, it adds acidity to help preserve the jelly, so don't skip the lemon!

Bring the mixture to a boil and add the powdered pectin, stirring to dissolve. Allow the mixture to boil for 1 minute before adding sugar. (Note: Do not add the sugar at the same time as the pectin, or before the pectin, or the jell will not set.)

Add the sugar, stirring to dissolve (See notes on quantity). Bring the mixture back to a full boil for 1 minute before ladling into jelly jars leaving 1/4 inch headspace.

If canning, process in a water bath canner for 10 minutes. (or 15 minutes if above 6,000 feet in elevation.) Otherwise, allow the jars to cool completely on the counter before storing in the refrigerator (for up to a month) or the freezer for up to 6 months.