Dandelion Jelly

I just love trying new jellies! This was a first time for Dandelion Jelly. It is a little time consuming, but if you don't have any fruit to make jelly, this is a great option. It has a slight honey taste and is delicious! Y'all go make you some!
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Dandelion Jelly
4 Cups of Dandelion Fluff (no green)
5 cups boiling water (Ends up being 4 cups of tea)
2 TBSP lemon juice
1/2 tsp butter
1 box regular Sure Jell
3 cups sugar
4 or 5 half-pint jelly jars
Water bath canner

Boil water and pour over fluff. Let sit 2 hours to cool then put in fridge for no more than 24 hours. Strain over cheese cloth. Add to large pot. Add lemon juice & sure jell and whisk to dissolve. Bring to a boil. Hard boil for one minute, then add all of the sugar at once. Add butter and bring to another hard boil. Boil for an additional minute. Jar up into jelly jars, wipe rims and add hot lids. Put into a water bath canner. Make sure jars are covered by at least 1 inch of water. Cover and bring to a rolling boil. Boil for 10 minutes. Raise jars out of water and let sit for 5 minutes before removing from canner. Sit on counter and listen for pings. Do not disturb for 24 hours. Those that do not seal, keep in refrigerator and use first.