Begin by harvesting 2 cups of loose yellow dandelion petals, rinsing thoroughly and letting them dry.

Pour 2 cups of boiling water over the dandelion petals and let it steep in the refrigerator for up to 24 hours.

Strain the dandelion tea into a large pot, discarding the petals and pressing gently to extract all liquid.

Stir in ¼ cup of lemon juice and 4 cups of sugar, mixing until the sugar dissolves.

Bring the mixture to a rolling boil, add 1 package of Certo pectin, and boil for 2 minutes while stirring constantly.

Skim off any foam and add yellow food coloring if desired, stirring gently.

Sterilize canning jars for 10 minutes, then pour the jelly into jars, leaving ¼ inch headspace.

Process jars in a water bath canner for 10 minutes, then cool at room temperature for 24 hours.