Dandelion Jelly

4 cups yellow parts of dandelion blossoms
3 cups boiling water
4 1/2 cups sugar
2 tablespoons freshly squeezed lemon juice
1 package powdered pectin
1 teaspoon yellow food coloring (optional)

Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms.. While you are
collecting them, you can freeze what you already have. Make sure there are no green parts since
the green parts have a bitter flavor. More blossoms mean more flavor for the jelly.

Bring the water to a boil and fill the water with dandelion blossom shreds. Simmer over very
gentle heat about 10 minutes. Pour the water and blossoms through a strainer. Press the
blossoms as dry as possible to extract the maximum amount of water. Add more blossoms to the
strained water and simmer for about 10 minutes. Continue simmering and straining until all the
blossoms are used up. Add more water to make up 3 cups. You lose some water because it is
caught in the blossoms. Strain the water very well. You can use a coffee filter. Combine water
with lemon juice, sugar and pectin. Bring to rolling boil and stir until sugar is dissolved. Boil hard
for one minute. Skim. Pour into hot jars and seal. If desired use 1 teaspoon food coloring to add
more color.