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Jars of Dandelion Jelly stacked in background small glass dish of it on a red checkered cloth in the front

Dandelion Jelly – Canning Recipe

Dandelion flowers are so much more then just weeds! Start saving them and learn how to make this dandelion jelly! It's a canning recipe too!

Course Condiment
Cuisine American
Keyword dandelion jelly, canning recipe, jelly recipe
Prep Time 45 minutes
Cook Time 30 minutes
Steep Time 4 hours
Total Time 5 hours 15 minutes
Servings 8 half pint jars


  • 4 Cups Loosely Packed Dandelion Flowers
  • 2 Tbsp Lemon Juice
  • 1 Box Low Sugar Pectin
  • 4 Cups Water boiling
  • 4 Cups Sugar


  1. After you have picked your flowers, you will need to make a dandelion tea.

  2. Rinse the dandelion flowers thoroughly with cold water. You want to make sure that all green is removed and you have just the flowers.

  3. After washed, place dandelions in a large glass container.

  4. Add the boiling water to the container with the flowers. Stir lightly making sure all the flowers get wet.

  5. Allow the mixture to cool on the counter then put it in the refrigerator to steep. You want to allow it to steep for at least 4 hours, but overnight works best for the best flavor.

Sterilizing Jars:

  1. After the tea has steeped it is time to sterilize the jars.

  2. Place jars in a large pot with a rack in the bottom. Do not just put them so they touch the bottom as they can bust.

  3. Make sure the jars are fully covered with boiling water. Place top on the pot and boil for 10 minutes.

  4. In a small pot, place the lids in boiling water and boil for 10 minutes as well. They can just sit in the water until ready to put on the jars.

  5. Remove the jars from the water and make sure the water is drained out of them. Ideally, try and time this step for the same time as the jelly is ready to pour in so the jars will be still hot. It will lessen the chances of broken jars from heat.

Making The Jelly:

  1. Next, you want to strain the flowers from the steeped tea (aka liquid), using a mesh strainer or cheesecloth. Lightly press with your hands to get as much liquid out as you can. 

  2. Then take the strained liquid and pour it into a large pot and bring to a boil. Add the lemon juice and pectin and stir until it comes back to a boil.

  3. Add in the sugar and stir the mixture return it to a boil again. When reaches a roiling boil, boil for 2 minutes while stirring.

  4. After 2 minutes, immediately ladle the jelly mix into the hot jars. Make sure to leave about ¼ inch of space at the tops of the jars. I normally fill right to where the threads of the top start.

  5. Remove any air bubbles from the jars.

  6. Using a clean cloth wipe the rims of the jars. Then add the flat lids on the tops of the jars. Then screw on the rings over the lids by hand.

Canning Processing:

  1. Place jars into your canning pot. If you don’t have a rack you will need to make sure the jars are not sitting on the bottom of the pot as well as making sure they are not touching.

  2. Make sure the water is at least one inch above the tops of the jars.

  3. Put the lid on the pot and bring to a boil.

  4. When it reaches a boil, boil it for 10 minutes.

  5. After 10 minutes of boiling, carefully remove the jars from the water and place them on a towel on the counter to cool. Do not move or touch them after placed.

  6. Allow cooling on the counter overnight to seal and set up. You will hear a pop when the seal is sucked in. Any that still have the seal bump in the middle sticking up after cooling will need to be put in the fridge.