Dandelion Jelly

4 cups yellow parts of dandelion blossoms
3 cups boiling water
4 1/2 cups sugar
2 Tbsp Freshly squeezed lemon juice
1 pkg powdered 

Pull the yellow blossoms apart from the green parts. Get lots and lots of 
blossoms.. Be certain there are no green dandelion stems, they taste disgusting. 
I pack the blossoms into a 4 cup measure. 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. I use a coffee filter. 
Combine water with lemon juice, sugar and pectin. Bring to roiling boil and 
stir until sugar is dissolved. Boil hard for a minute. Skim. Pour into hot 
jars and seal. Food coloring adds a nice aesthetic, appealing appearance. 

This is really good, an unusual taste but -- try it you'll like it !