Put the lavender buds and dandelion petals into a heat safe bowl.

Pour the 2 cups boiling water over the flowers. Let cool to room temperature.

Place the cooled container into the refrigerator and allow to infuse at least 8 hours, up to 24 hours.

Get boiling water canner ready. Have jars, lids, and rings ready.

Strain the flower petals from the liquid. Squeeze as much of the liquid out of the flowers as possible.

Measure the sugar and have ready next to stove.

Pour 1 1/2 cups of the lavender dandelion infusion into a wide sauce pot.

Add the lemon juice and whisk in the pectin until thoroughly combined and there are no lumps.

Put the sauce pot over high heat and stir constantly until it comes to a rolling boil that cannot be stirred down.

Add the sugar all at once to the boiling mixture. Stirring constantly bring the mixture to a rolling boil and boil hard for 1 minute.

Remove from heat, skim off foam.

Pour into prepared canning jars leaving 1/2 inch headspace.

Put the lids and rings on the jars and put the jars in the refrigerator to cool. Once cooled, they can be moved to the freezer for longer storage.