From Jenny's blog

the recipe:

Dandelion Jelly
..2 heaping cups of dandelion petals (mostly just the yellow part..it is impossible not to have some of the green though) it takes about 4 cups of the flowers to get 2 cups of petals
..3 cups of boiling water
..1/4 c. strained fresh lemon juice
..4 cups sugar
..3 oz. liquid Certo pectin
..yellow food coloring if desired
I used kitchen scissors to cut the petals from each flower head...something to do while you watch a movie or talk on the phone or visit with a kid.
once that is done put the petals in a quart jar and pour 3 cups of boiling water over them. Let steep anywhere from 30 minutes to 24 hours. Strain well (I poured through a milk filter, but you could use a fine sieve) this infusion can be stored in fridge for up to 24 hours at this point.
Have your lids and jars hot and ready...
To make jelly, stir lemon juice and sugar into 2 cups of the infusion in a 4 quart stainless steel saucepan. Bring to a full rolling boil that cannot be stirred down. Add 1 pouch of the certo and continue to stirl and boil for 2 min. Skim any foam with a small stainless spoon. You can add about 20 drops of yellow food color if you want to at this point.
Ladle quickly into jars to 1/8" from the top and put lids on and screw bands. Water bath 10 min and let cool..makes 4 to 5 -1/2 pint jars.
Don't double the recipe..you will have to do a new batch to double it. Dosn't take long once you have all the infusion made up though.
let cool and enjoy. This tastes like candied sunshine!