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+ servings
8 oz jar and closeup of dandelion jelly

Homemade Dandelion Jelly

Jelly made with dandelion petals and elderflower liqueur
Course condiment
Keyword dandelion jelly, homemade jelly, jellies, preserves
Prep Time 30 minutes
Cook Time 15 minutes
Harvesting time 2 hours 30 minutes
Servings 128
Calories 37kcal
Author dorothy stainbrook


  • large pot
  • thermometer
  • 8- 8 oz mason jars (with lids and bands)
  • waterbath equipment if you plan to waterbath jars


  • 3 cups dandelion petals lightly packed
  • 5 cups water
  • 5 1/2 cups sugar
  • 1/4 cup lemon juice freshly squeezed
  • 1/3 cup dry pectin plus 1 Tbsp
  • 2 oz elderflower liqueur alternatively use an infusion bag of aromatics


  • Harvest dandelions and remove any green parts or bugs. Measure out 2-3 cups dandelion petals and place in large glass jar. Boil a pot of water and pour 5 cups over dandelion petals. Allow to cool and then place in the refrigerator for at least 24 hours.
  • Strain jar of dandelions, disposing of the petals and reserving the liquid. You should have 4 or more cups of dandelion juice now.
  • Place the jars in warm oven (about 250° F) so they will be hot when being filled with jelly.
    Heat 4 cups of dandelion juice and the lemon juice in a large stock pot. When the juice reaches 160 degrees add the 1/3 cup plus 1 Tbsp dry pectin and stir thoroughly (use a whisk if you have it). Bring to a rolling boil and boil for 2 minutes.
  • Add the sugar and elder flower liqueur. Stir continuously to combine and dissolve. Return the temperature to 200.
  • When jelly has reached 200 ° F, remove the pot from the heat and pour into 8 oz canning jars. Leave 1/4” headspace and skim foam. Place hot lids on the jars and secure with the bands (not too tight). Should make about 8 jars.
  • Either place jars in a water bath or allow jelly to cool on a rack without moving. It may take a full day or two before the jelly is completely gelled.


The recipe I found online called for 2 cups of dandelion petals and 4 cups water for 1 batch, but that may not give you 4 cups of juice once strained. You need 4 cups of juice to make the jelly, so I would use 3 cups of dandelion petals and 5 cups of water and let it sit (macerate) for a while longer


Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 1mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg