Begin by snipping approximately 2 cups of bright yellow dandelion petals from untreated areas in your yard.

Combine the harvested dandelion petals with 2 cups of boiling water in a measuring cup. Stir gently and let steep for 24 hours.

Prepare a large pot with a strainer over it. Pour the dandelion mixture through the strainer to separate the liquid.

Add 1/4 cup of freshly squeezed lemon juice and 4 cups of sugar to the dandelion tea in the pot. Stir until the sugar dissolves.

Set the pot over medium heat and bring the mixture to a rolling boil for 1 minute.

Stir in one package of Certo liquid fruit pectin and boil for another 2 minutes.

Skim off any foam that develops on the surface to enhance the jelly's clarity.

If desired, gradually add yellow food coloring until the desired hue is achieved.

Ladle hot Dandelion Jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids.

Process the sealed jars in a boiling water bath for 10 minutes for long-term storage.