Gather together your first set of ingredients: Jar, ring, cheesecloth, oil, and flowers.
Place enough dried calendula flowers into your pint-sized jar to fill it about three-quarters full.
Fill the jar with enough oil to cover the flowers completely.
Cover the top of the jar with your cheesecloth.
Secure the ring to the top of the jar over the cheesecloth. You can also use a rubber band.
Place the jar in a sunny window to macerate for six weeks.
After six weeks, gather your second set of ingredients: your finished calendula oil, dropper bottle, and measuring cup or container with a pouring lip.
Pour your finished oil into the cup with a lip through the cheesecloth.
Begin adding the oil to the dropper bottles. You will probably need to use the dropper at first, but can carefully poor it into the bottle when the cup becomes a bit less full. Your bottle may come with a small funnel that will make this process much easier.
Add a dropper to the top of the bottle and secure. Store in a cool dark place for up to one year.