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1 large organic orange
1 large organic lemon
2 cups of freshly-picked dandelion petals (only the yellow part, no green bits)
2 cups cane sugar
2 cups water
1/2 box Sure-Jell
Pick full dandelion blossoms immediately before making the recipe. Pull out the petals from each blossom, discarding the green parts. Remove the citrus rinds with a peeler (discard the thick white part between the rind and the fruit). Chop the rinds finely. Chop the peeled lemon and orange into small pieces. Place chopped rinds and fruit with water and sugar in a small saucepan and boil for about 10 minutes. Add the sure-jell and dandelion petals and boil until thickened slightly, about 10 more minutes.
Remove from heat. Sterilize 4 half-pint / 8 oz canning jars and ladle the hot marmalade into the jars, filling to 1/4 inch headspace. (My batch only filled 3 jars, probably because I kept tasting and sampling the jam!) Process the jars using boiling water bath for 15 minutes. Make sure the tops have sealed properly.