Dandelion jelly

Last week I finally made my "famous" dandelion jelly. Contrary to what one might think, it is sweet and not at all bitter. Might have something to do with that four cups of sugar.
First you have to collect about four cups of dandelion blossoms then cut off the petals, which ends up being about two cups. Add boiling water and let it steep. Makes kind of an ugly color.
Once that's done, jelly making can begin with sugar and pectin. I do have a hard time making the actual jelly from flowers like this. My aunt Susan said I probably need to add more pectin and this batch got one pack of liquid pectin and one box of powdered pectin. It still didn't set like I thought it should.
But here's the finished product: