Gather your peony petals. Remove all greens, leaves and debris. Rinse in a colander to remove any additional dirt and debris.

Boil 5 cups of water.

Place the peony petals in a tall jar or pitcher with a lid, and pour the hot boiling water over them. Allow this to sit for 12 hours (overnight).

Using a sieve, strain the flowers/petals from the infused water. I promise the color you wind up with is gross and looks nothing like the final result - also doesn't smell as good. DO NOT ADD ANY COLOR. Just trust the process.

Heat the peony infusion water in a large pot on the stove until boiling. Add the powdered pectin and the lemon juice. Boil rapidly for 1 minute, stirring frequently.

Stir in the granulated sugar and continue heating on medium high stirring constantly.

When the mixture hits 220 degrees you're done, but I always go about a minute longer, but not more than that.

Ladle the liquid into the jars leaving about a 1/2" of head space at the top.

Seal the jar with the lids.

Place in a cool, dry place for 12 hours to continue cooling. You may hear them pop when they seal.

This Pink Peony Jelly keeps for 2 months in the fridge, also freezes beautifully and canning is always a good option.