Canning Dandelion Flower Jelly

Canning dandelion flower jelly. Who would have thought canning dandelion flowers was a thing? With a hint of honey flavor, this dandelion jelly recipe will soon become a favorite for everyone. Enjoy this easy to make canning recipe.

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What better way to launch spring, or canning season, than by canning dandelion flower jelly? Dandelion flowers are the true indicator that summer, and the growing season, is fast approaching.

Most of the country recognizes the dandelion as a weed and not an item which can be consumed as food or medicinal purposes. The uses for this amazing ‘weed’ is incredible. Learn more about using the dandelion plant in this blog, 25 Uses for the Dandelion Plant ~ Flowers, Greens, and Root.

Enable your Children

The year Lola turned 9 I knew it was time to teach her how to become sufficient and learn to preserve foods. Making canning the perfect beginning. And as a matter of fact, her first project was canning dandelion flower jelly.

Out to the neighbor’s pasture she went, managing to harvested a basket full of dandelion flowers.  This sweet child tediously selected the largest flowers, and even harvested young greens for the dinner salad. From beginning to end she completed the task with verbal instruction from me.

To boot, she sold the jars to family and friends making over $300 that spring.

Make sure you are foraging flowers which have not been sprayed with pesticides or are close to roads.

Save the Bees

Consuming dandelion flowers does not mean the bees are going without. Dandelions are fast to reproduce, and withing 48 hours new blossoms emerge. Whew, glad that’s cleared up!

Troubleshooting – Why was the dandelion flower jelly bitter and not honey-like in flavor?

Canning dandelion flower jelly requires a few steps, and the process is much longer than most jams or jellies. The tedious task of removing the pedals takes time. What causes the jelly to become bitter is the green of the plant. The pedals are the only part of the flower which is actually used. Take care to remove the greens on the base.

Finally, do not minimize the sugar required. This is what creates the honey flavor. Additionally, do not use a no-sugar-pectin.

Sugar is not the only type of sweetener which can be used. Learn more about various types of sweeteners to use in canned good in my book, The Farm Girl’s Guide to Preserving the Harvest. Grab a copy here.

The Sustainable Canning Course

Are you searching for canning classes near you? Look no further! The Sustainable Canning Course is a self-paced series of online classes designed to help you on the road to achieving food ownership.

The Sustainable Canning Course is an extension of my book, The Farm Girl’s Guide to Preserving the Harvest. I wrote this book to help guide those who seek to own their food source the opportunity to do so. It is a comprehensive, easy to understand book covering all methods of home food preservation, canning, drying, fermenting, curing, freezing, and storing fresh foods.

  • Understand why pressure canning is necessary to preserve foods.
  • Confidently alter or create recipes to be canned.
  • Preserve many tomato products utilizing scientific information with traditional tools.
  • How modern canning tools, such as the steam canner and steam juicer, revolutionized preserving methods.
  • Understanding how to decipher information shared by the National Center of Home Food Preservation.
  • Discover how easy it is to can meat, fish, soups, and stews.

These topics and many more are available within The Sustainable Canning Course. Reserve your spot now, and begin gleaning the necessary information needed to preserve foods as a modern sustainable homesteader does.

Canning Dandelion Flower Jelly


  • 2 cups dandelion petals
  • 4 cups water
  • 4 cups sugar
  • 2 Tbs. lemon juice
  • 1 box powdered pectin


  1. Remove petals from the base, taking care to not include any of the greener from the flower, and place into a large glass bowl.
  2. Pour 4 cups of boiling water over the flower petals and allow the dandelion flower tea to seep. Allow to cool to room temperature.
  3. Once the tea has cooled, place into the refrigerator for 24 hours.
  4. Strain the flowers, squeeze the pedals to release as much of the dandelion tea as possible.
  5. Place into a large non-reactive pot 3 1/2 to 4 cups of dandelion tea, lemon juice, and pectin.
  6. Bring to boil for 2 minutes.
  7. Add sugar and return to a boil while consistently stirring to prevent scorching. Return to boil for an additional 2 minutes.
  8. Remove from the heat and add to 1/2 pint jars.
  9. Process for 10 minutes in a boiling water bath or steam canner. Verify the processing time based on your altitude.


This recipe will yields 5 1/2 pint jars. However, this recipe can successfully be double to make a larger batch.

My Book

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Grab your autographed copy here, or an unsigned copy on here.

Printable Recipe Card – Dandelion Jelly Recipe

This recipe has been made printable for your convenience, enjoy it!

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1 from 2 votes

Canning Dandelion Flower Jelly

Keyword: canning dandelion flower jelly
Servings: 5 1/2 pint jars


  • 2 cups Dandelion Petals
  • 4 cups Water
  • 2 tablespoon bottled Lemon Juice
  • 1 box Powdered Pectin
  • 4 cups organic granulated Sugar


  • Remove petals from the base, taking care to not include any of the greener from the flower, and place into a large glass bowl.
  • Pour 4 cups of boiling water over the flower petals and allow the dandelion flower tea to seep. Allow to cool to room temperature.
  • Once the tea has cool has cooled, place into the fridge for 24 hours.
  • Strain the flowers, squeeze the pedal to release as much of dandelion tea as possible.
  • Place into a large non-reactive pot 3 1/2 to 4 cups of dandelion tea, lemon juice, and pectin.
  • Bring to a boil.
  • Add sugar and return to a boil while consistently stirring to prevent scorching. Return to boil for an additional 2 minutes.
  • Remove from the heat and add to 1/2 pint canning jars.
  • Process for 10 minutes in a boiling water bath canner or steam canner. Verify the processing time for your altitude.


This recipe yields 5 1/2 pints jars, though it can be doubled to produce more.

Steam Canner

Through preference a steam canner is our canner of choice for canning high acidic foods. Items such as jams, jellies, marmalade, and pickles do extremely well with this canner. Not to mention, it is light weight and excellent for glass top stoves, using only 1 1/2 inches of water.

Dandelion Jelly on Bread, Cheese, and with Jalapeno Peppers.

Other Spring time recipes include pickled asparagus and pickled golden beets. Step away from the tradition pickled item with these two blue ribbon worthy recipes:

Other Delicious Dandelion Foods!

Savor this honey-like dandelion jelly recipe during the deep winter months. With each bite you’re assured that spring is right around the corner.

canning dandelion flower jelly
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    • Ann Accetta-Scott says

      I am so sorry that was unclear. Add jalapenos, sugar and pectin together, then HWB as instructed.

  1. Sarah Conley says

    This recipe looks great! Thanks for posting-I am going to give it a try.
    I was wondering on the lemon juice, is it two teaspoons or tablespoons?


  2. Lisa Doucette says

    I made this jelly yesterday and it didn’t gel. You say to put a box of pectin. Do you mean one pouch or the entire box? Because here in Canada there’s two pouches to a box. I only put one pouch. Wondering now if I should have put the two pouches. And you put your sugar at the end. I put mine at the beginning I followed your instructions and put it at the end but I’m wondering if I should have put it at the beginning. Should I just dump it all in a pot and boil it with another pouch of pectin?

    • Ann Accetta-Scott says

      Temperature plays a large part in whether items will set. Our pectin comes in 1 packet per box, and that is all you will need per the recipe. Today is the 14th, and it will be too late to redo the items. But if in the future jelly does not set, you can add additional pectin within 24 hours.

  3. Jennifer Cook says

    5 stars
    I have this same recipe and am planning on making this jelly in a few days. I have folks waiting to try it! One man at my church found out I make it and now he calls me dandelion. Too funny. Keep up the great posts!

  4. Karen SaintDenis says

    I’m wondering about the pectin issue. What size, like how many ounces, is your package that you use?

  5. Benitta Bartolin says

    This sounds delicious, I’m anxious to try it. But I’m wondering if the dandelion petals can be frozen (or maybe dehydrated for a winter cup of tea??) if I’m not able to gather enough all at once. People tend to mow early here.

    • Ann Accetta-Scott says

      It is best when using for tea all flowers, leaves, roots be dehydrated. Enjoy your tea!

  6. Amanda says

    I can’t wait to try this! Would it make a huge difference leaving some petals in the jam? I think it would look beautiful with some petals.

    • Ann Accetta-Scott says

      You could definitely add the petals! Keep in mind, regulating the floating affect of the petals can hinder the setting of the jelly.


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