Harvest 2 cups of bright yellow dandelion petals, avoiding any green parts or stems.

In a medium pot, bring 2 cups of water to a boil, then add the dandelion petals and steep for up to 24 hours.

Strain the mixture through a fine-mesh strainer to capture the dandelion petals.

Combine the dandelion tea with ¼ cup lemon juice and 4 cups granulated sugar in a large pot.

Bring to a rolling boil for 5 minutes while stirring occasionally.

Add one package of Certo Liquid Fruit Pectin, stirring vigorously and boil for another 2 minutes.

Skim off any foam from the surface of the jelly.

If desired, add yellow food coloring and stir gently.

Pour the mixture into sterilized half-pint jars, leaving ¼ inch headspace, and seal.

Process jars in a water bath canner for 10 minutes.

Cool jars at room temperature for 24 hours and ensure seals are airtight.