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Lavender Dandelion Jelly Recipe

Dandelion jelly is an amazing and easy way to use up and share common lawn weeds and wildflowers – make it even more special and flavorful by infusing lavender.

2 jars of lavender dandelion jelly on a white table surrounded by fresh dandelion flowers and dried lavender with text overlay.

This easy preserve starts off like most flower jellies with an herbal tea meaning this lavender dandelion jelly recipe is rather no fuss in that you just need to boil some water to get started.

Only the Petals

In order to get the most sweet and honey-like flavor, use only the dandelion petals for making dandelion jam.

This does mean, that you have to pick the whole flower from the plant, then snip the yellow petals into a bowl. A few bits of green won’t hurt but do get mostly just the yellow petals.

Snip those petals into a cheesecloth lined fine mesh sieve and give them a good rinse to remove dirt and other debris before moving on to making the tea.

Admittedly, snipping those petals can be a bit fussy and more time consuming than the rest of the jelly making process. It’s for that reason that a small batch is most ideal.

A metal bucket sitting in a lawn surrounded by blooming dandelions.

Low Acid Herbal Tea

Because this jelly does start with an infusion of dandelion petals and dried lavender it is extremely low acid. To make it a high acid food, safe for water bath canning, there is a lot of added sugar.

Do not be tempted to reduce the sugar in this recipe – it simply wouldn’t be safe.

Plan Ahead

The longer the flowers infuse the stronger the flavor, so plan ahead. Start the herbal tea today, finish the jelly tomorrow. All of the various steps are relatively quick and easy and the infusion time is hands-off but do allow it to at least sit overnight.

Small Batch

The recipe as written makes just 2 half pint jars and one 4 ounce jar. That’s not very much jelly admittedly. However, depending on dandelion availability and tolerance for snipping that might just be enough.

You could do it all in 4 ounce jars. Which would make a slightly larger batch and make a nice size for giving away as part of gift baskets and more.

A jar of lavender dandelion jelly surrounded by fresh dandelion flowers and dried lavender sitting behind a spoon full of jelly.

You can double this recipe with success. I tested it with the Ball Classic Flex Pectin (which comes in a bottle for easy measuring, not the old box style pectin).

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Yield: 2 Half Pints & 1 4oz Jar

Lavender Dandelion Jelly

2 jars of lavender dandelion jelly on table surrounded by dandelion flowers and dried lavender buds.

Lavender dandelion jelly tastes like a floral infused honey that is sure to elevate your peanut butter and jelly sandwiches.

Prep Time 12 hours
Cook Time 5 minutes
Canning Time 10 minutes
Total Time 12 hours 15 minutes


  • 1 Cup Fresh Dandelion Petals (just the yellow petals)
  • 2 Tablespoons Dried Lavender Buds
  • 2 Cups Boiling Water
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Ball Classic Pectin
  • 1 2/3 Cup Sugar


Make Lavender Dandelion Infusion

  1. Put the lavender buds and dandelion petals into a heat safe bowl.
  2. Pour the 2 cups boiling water over the flowers. Let cool to room temperature.
  3. Place the cooled container into the refrigerator and allow to infuse at least 8 hours, up to 24 hours.

Make the Jelly

  1. Get boiling water canner ready. Have jars, lids, and rings ready.
  2. Strain the flower petals from the liquid. Squeeze as much of the liquid out of the flowers as possible.
  3. Measure the sugar and have ready next to stove.
  4. Pour 1 1/2 cups of the lavender dandelion infusion into a wide sauce pot.
  5. Add the lemon juice and whisk in the pectin until thoroughly combined and there are no lumps.
  6. Put the sauce pot over high heat and stir constantly until it comes to a rolling boil that cannot be stirred down.
  7. Add the sugar all at once to the boiling mixture. Stirring constantly bring the mixture to a rolling boil and boil hard for 1 minute.
  8. Remove from heat, skim off foam.
  9. Pour into prepared canning jars leaving 1/4 inch headspace.
  10. Process in a boiling water bath for 10 minutes, adjusting for elevation.
  11. Remove from canner and allow to cool. Check seals, remove rings, store in pantry.

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Nutrition Information:


48 Tablespoons

Serving Size:

1 Tablespoon

Amount Per Serving: Calories: 28Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g

We try but cannot guarantee 100% accuracy of these results.

jar of lavender dandelion jelly on wooden table with fresh dandelions and dried lavender flowers

Other flower jelly

Dandelion and lavender aren’t the only flowers that make a fantastic jelly, any edible flower can be made into a flower jelly. Here is a step by step guide to make flower jellies plus some tried and true flower jelly recipes.

Thanks for sharing!

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