Harvest fresh dandelion flowers, ensuring they are bright yellow and free from chemicals. Remove green bases and rinse petals thoroughly.

In a large pot, combine dandelion petals with 4 cups of water, cover, and simmer for 20-30 minutes until the water is vibrant yellow.

Strain the mixture through a fine sieve or cheesecloth into a large bowl, discarding solid petals and measuring out 3 cups of liquid.

Stir in 1 cup of grated apples into the dandelion liquid and simmer for 20 minutes, then strain again to separate solids.

Pour the strained liquid back into the pot, add 4 cups of sugar and 1/4 cup of lemon juice. Optionally stir in unsalted butter.

Bring the mixture to a rolling boil, stirring continuously for 8-12 minutes. Perform the gel test to check consistency.

Once ready, skim foam from the surface and ladle hot jelly into prepared jars, leaving 1/4 inch headspace.

Process jars in a boiling water bath for 10 minutes, then cool for 12-24 hours and check seals.

Label jars with name and date, and store in a cool, dark place. Refrigerate opened jars for up to 3 weeks.