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Dandelion flower jelly
With dandelion flowers and a hint of lemon, here's how to make a delicate and surprising jelly, which in franche-comté (eastern France) is called "cramaillote", or sometimes "dandelion honey".
Last modified on: April 27th 2025
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 for this recipe
Preparation
1 hour 4 min.
Resting
2 min.
Cooking
45 min.
All in all
1 hour 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - ⌛ 30 min.
Gather about 150 g dandelion flowers, remove and discard all stems.
Stage 2 - ⌛ 20 min.
For each flower, remove the yellow petals and discard the green collar underneath, which is a source of bitterness.
Stage 3 - ⌛ 2 min.
Put all the petals in a colander, then wash them under cold water.
Stage 4 - ⌛ 3 min.
Drain, pour into a saucepan and add ½ lemon (organic) cut into pieces and 100 g caster sugar.
Stage 5 - ⌛ 30 min.
Add 350 g water and bring to the boil over medium heat.
Lower the heat and simmer gently for 20-30 minutes.
Lower the heat and simmer gently for 20-30 minutes.
Stage 6 - ⌛ 2 min.
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...
Stage 7 - ⌛ 10 min.
...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.
Pour the juice back into the quickly rinsed saucepan, and bring to the boil.
Stage 8 - ⌛ 2 min.
Stage 9 - ⌛ 2 min.
Once the juice has boiled, whisk in the sugar + jelling agent mixture.
Stage 10 - ⌛ 3 min.
Bring to the boil, then boil for 3 minutes.
Stage 11 - ⌛ 2 min.
Turn off the heat and leave to stand for 1 or 2 minutes.
Stage 12 - ⌛ 3 min.
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.
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.
Keeping: Several months in a dry, dark place.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 0 g | 41 g RDI=16 % | 0 g | 166 kcal RDI=8 % | 695 kJ RDI=8 % |
| Whole recipe | 0 g | 395 g RDI=149 % | 0 g | 1,586 kcal RDI=79 % | 6,640 kJ RDI=79 % |
How much will it cost?
For 600 g
1.10 €
Per Dandelion flower jelly
0.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
Caster sugar
Jam gelling agent
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The 1 comment already posted on this recipe
(And we have plenty of dandelions today!)