Do you have a good recipe for dandelion jelly?

It’s too late in the season to make this jelly now, but tuck it away for next spring. We found it in The 1977 Old Farmer’s Almanac, along with recipes for dandelion coffee, batter-fried dandelion blossoms, and a bunch of other dishes. Use 1 quart of bright, fresh dandelion blossoms. Rinse them quickly in cold water and snip off the stems and green collars under the blossoms. Boil the petals in 2 quarts of water for 3 minutes. Cool and strain, pressing the petals with your fingers to extract all the juice. Measure out 3 cups of the dandelion liquid and place in a large jelly kettle. Add 2 tablespoons of lemon juice and 1 package of powdered fruit pectin (1 3/4 ounces). Bring the mixture to a boil. Add 5 1/2 cups of sugar, stirring to mix well. Continue stirring, and boil the mixture for 2-1/2 minutes. Pour into small glasses and cover with paraffin when the jelly is cool.