Dandelion flower jelly

A recipe from cooking-ez.com

For 600 g, you will need:

• 1 150 g dandelion flowers
• 2 ½ lemon
• 3 350 g water
• 4 100 g caster sugar
• 5 40 g jam gelling agent
• 6 250 g caster sugar
• Total weight: 955 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 4 min.	2 min.	45 min.	1 hour 50 min.

Step by step recipe

• 1: Gather about 150 g dandelion flowers, remove and discard all stems.
• 2: For each flower, remove the yellow petals and discard the green collar underneath, which is a source of bitterness.
• 3: Put all the petals in a colander, then wash them under cold water.
• 4: Drain, pour into a saucepan and add ½ lemon (organic) cut into pieces and 100 g caster sugar.
• 5: Add 350 g water and bring to the boil over medium heat.
  Lower the heat and simmer gently for 20-30 minutes.
• 6: At the end of this time, remove from the heat and strain the contents of the saucepan, pressing down on the flowers to squeeze out the juice...
• 7: ...which should be very clear, then discard the contents of the sieve, composting if possible.
  Pour the juice back into the quickly rinsed saucepan, and bring to the boil.
• 8: Meanwhile, whisk together 40 g jam gelling agent and 250 g caster sugar in a bowl.
• 9: Once the juice has boiled, whisk in the sugar + jelling agent mixture.
• 10: Bring to the boil, then boil for 3 minutes.
• 11: Turn off the heat and leave to stand for 1 or 2 minutes.
• 12: Pour into jam jars, seal and turn upside down.
  Wait 1 minute, then turn upside down and leave to cool.
  Note: We do this with jelly-filled jars, so that the little air still in the jar passes through the burning jelly and sterilizes.

Remarks

The word "cramaillote" comes from the Franc-Comtois word cramaillot, meaning dandelion.

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