Shake the flowers over the sink to remove any insects or dust. Place in a large bowl and cover with juice. Cover bowl and let it stand for 24 hours.

Place a small plate in the freezer. Sterilize your jars and lids to use for storage.

Strain the juice through a fine mesh sieve or strainer, into a pot. Add lemon juice. Mix sugar and pectin together in a small bowl (prepare pectin per packet instructions). Whisk the mixture into the juice.

Bring juice to a bowl, stirring often. When at a full boil, cook for four minutes, stirring continuously.

Remove the pot from heat. Pour a few drops onto the freezer plate. If they set nearly immediately, the jelly is ready. If they are still very liquid after a minute, boil for another minute and check again. Do not overcook.

Pour jelly into sterilized jars. Seal the jars and allow to cool before moving.

Store in a cool, dark place.