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.
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.
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.
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.
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.
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).
- 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
- Put the lavender buds and dandelion petals into a heat safe bowl.
- Pour the 2 cups boiling water over the flowers. Let cool to room temperature.
- Place the cooled container into the refrigerator and allow to infuse at least 8 hours, up to 24 hours.
Make the Jelly
- Get boiling water canner ready. Have jars, lids, and rings ready.
- Strain the flower petals from the liquid. Squeeze as much of the liquid out of the flowers as possible.
- Measure the sugar and have ready next to stove.
- Pour 1 1/2 cups of the lavender dandelion infusion into a wide sauce pot.
- Add the lemon juice and whisk in the pectin until thoroughly combined and there are no lumps.
- Put the sauce pot over high heat and stir constantly until it comes to a rolling boil that cannot be stirred down.
- 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.
- Remove from heat, skim off foam.
- Pour into prepared canning jars leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes, adjusting for elevation.
- Remove from canner and allow to cool. Check seals, remove rings, store in pantry.
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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.
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.