A delicious and easy treat - great for on toast or pancakes
Add boiling water to dandelion petals. Let steep for up to 24 hours.
Pour the liquid through a strainer into a large metal saucepan.
Add lenon juice and sugar.
Bring to a full rolling boil.
Add Certo and bring again to a full rolling boil. Let boil for 2 minutes. Stir constantly.
Skim any foam off the top of the liquid, using a metal spoon.
Add food colouring, until you are pleased with the colour.
Ladle into jars, wipe the rims and seal. Keep in fridge if the jelly will be used within three weeks.
Use a water bath canner to process the jars if you want to store the jelly for later use. Can for 10 minutes.