Golden Dandelion Jelly

Boil water in a large vessel until it reaches a gentle bubbling state. Add 2 cups of dandelion flowers and let them cook for 10 minutes. Carefully lift the flowers out with a slotted utensil and strain them over a bowl, pressing as much liquid from the flowers as possible. Discard the flowers and repeat with the remaining 2 cups of dandelion flowers.

Combine 3 cups of dandelion-infused water with tap water, if necessary, and pour it into a large pot. Add lemon juice, pectin, and yellow food coloring; bring the mixture to a vigorous boil. Add sugar and continue boiling until the mixture reaches a rolling boil again. Stir constantly for about 1 minute to ensure everything is well combined. Remove the pot from heat and skim off any foam that forms on the surface, if needed.

Fill hot, sterilized jars with the mixture, leaving about 1/4 inch of space at the top. Use a clean knife or thin spatula to gently remove any air bubbles from the insides of the jars. Wipe the rims of the jars with a damp paper towel to remove any residue. Secure the lids and screw on the rings tightly.

Place a rack in the bottom of a large pot and fill it halfway with water. Bring the water to a boil and carefully lower the jars, 2 inches apart, into the boiling water using a jar holder. If necessary, pour in more boiling water to bring the level up to at least 1 inch above the tops of the jars. Continue boiling and cover the pot until you've processed for 7 minutes.

Remove the jars from the pot and place them on a cloth-covered or wooden surface, several inches apart. Press down gently on the top of each lid with your finger to ensure a tight seal. Let the jars cool, undisturbed, for about 24 hours.