How to Make Jelly with Edible Flowers

As the seasons change, each brings its own unique scents and essences that can transport us back to cherished life moments. But what if we could preserve those fragrances and flavors long after the seasons have passed? That’s where this super easy recipe for edible flower petal jelly comes in.

With each jar of jelly, you can capture the delicate beauty of our edible garden, and wild flowers like roses, lavender, violets, dandelion, spruce tips, or pansies and savor these delicacies throughout the year. Whether it’s the romantic summer rose, the sunny spring dandelions, soothing scent of lavender, or the cheerful  violets, this jelly recipe is a delicious way to celebrate the changing seasons and all the joy they bring.

So gather your favorite edible flower petals, follow these simple instructions, and create a jar of homemade flower petal jelly that will transport you to cherished memories with each and every bite.

Edibles Flowers Inspiration

dandelion, lavender, elderflower, hibiscus, chamomile, violet, honeysuckle, goldenrod, fireweed, red clover. rose petals, rose hips,, mint, basil, coriander, rosemary, spruce tips, dandelion

Edible Flower Jelly Recipe


  • 4 cups of edible flower petals (such as rose, lavender, violet, or pansy)
  • 4 cups of water
  • 1/4 cup of lemon juice
  • 1 package of powdered pectin
  • 4 cups of granulated sugar


  • A water bath canner or a large/tall  pot with a tea towel lining the bottom (you don’t want to set the glass jars directly on the bottom of the pot).
  • Canning jars, lids and rings (you can find these at most grocery stores or Canadian Tire)
  • Canning tongues or something to carefully lift the hot jars out of the pot
  • Fine mesh strainer | cheese cloth
  • Ladle & wooden spoon
  • 4-5 half pint (250ml) jars, lids & rings (To ensure you have enough jars on hand, it’s always a good idea to have extra jars and lids available)


  1. Pluck the petals and remove all of the bitter tasting green bits. Rinse the edible flower petals under cold running water to remove any dirt or debris.
  2. In a large saucepan, bring 4 cups of water to a boil. Add the flower petals to the boiling water and let them steep for about 10 minutes.
  3. Remove the saucepan from the heat and strain the flower petals from the liquid using a fine mesh strainer or cheesecloth. Reserve the liquid.
  4. Return the liquid to the saucepan and add 1/4 cup of lemon juice. Bring the mixture to a boil.
  5. In a separate bowl, mix the package of powdered pectin with 1/4 cup of granulated sugar.
  6. Add the pectin mixture to the boiling liquid, stirring constantly until the pectin is dissolved.
  7. Gradually add the remaining 3 3/4 cups of granulated sugar, stirring constantly until the sugar is dissolved.
  8. Bring the mixture to a rolling boil that can’t be stirred down. Boil for 1 minute, stirring constantly.
  9. Remove the saucepan from the heat and skim off any foam with a spoon.
  10. Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean and seal with lids and rings. (Scroll down to the Troubleshooting section to learn how to TEST YOUR SET before bottling your jelly).
  11. Process the jars in a boiling water bath for 10 minutes.
  12. Remove the jars from the water bath and let them cool to room temperature. You’ll hear the telltale “ping” as the jars seal. Once the jars have cooled take the bands off and wipe the rims. If a lid didn’t seal, you can process it again or simply place in the fridge. Store the jelly in a cool dark place such as your pantry.

Enjoy your homemade edible flower petal jelly on toast, scones, or as a topping for ice cream!


If you find that your flower petal jelly is not setting up as firm as you would like, don’t worry – it can still be used and enjoyed as a delicious syrup. However, if you’d like to troubleshoot and get the perfect jelly consistency, there are a few things you can try.

Firstly, make sure you cook your jelly for the full recommended time, as undercooking can result in a runny consistency. If you’re not sure if your jelly is ready, you can use the freezer plate test.

How to Test the Thickness of Your Jelly

Simply place a saucer in your freezer before you start making your jelly. When you think the jelly is ready, place a spoonful onto the cold saucer and wait for it to cool and set. If it runs down the plate when you tilt the saucer, continue to cook and thicken your jelly for five minutes, and test again.

If your jelly still won’t set, you can try adding more pectin to the mixture, as pectin is the key ingredient that causes the jelly to thicken and set. Alternatively, you can add a small amount of lemon juice to help activate the pectin.

Remember that making jelly can be a bit of trial and error, so don’t be discouraged if your first batch doesn’t turn out exactly as you wanted. Keep experimenting and refining your technique until you get the perfect jelly that’s bound to become a family treasure.


Can I substitute dried flowers for fresh when making a jelly

Yes, absolutely. To substitute dried flowers for fresh ones in this recipe, use half the amount of dried flowers as you would fresh.
Can I use Less Sugar?
Yes, but you’ll need to order a special low sugar pectin called Pomona’s Universal Pectin, Its the only pectin that’s worked for me when reducing sugar. You can find it online. There are other options but I’ve never used them.   Keep in mind that the sugar thickens the jelly and also contributes to the bright flavors, and full sugar jelly seem to keep their brighter color longer – reduced sugar won’t be exactly the same but it will still be lovely.

About Blooming Wild

We are deeply passionate about using the best botanical ingredients that nature has to offer. We believe that ancient traditions and modern science can come together to create truly effective, high performance skincare.

Our deep love and knowledge of plants, combined with our daily work in the great outdoors, help to inform and guide us in the creation of our natural skincare products.

We also grow and preserve a lot of the food we eat, and we are enthusiastic about giving back to our community by sharing our experiences and knowledge.

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