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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".
1 hour 50 min.
Easy
1.10 €
600 g
6 IngredientsLast 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.
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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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 400 RDI=40 % | 0 | 1,590 RDI=80 % | 6,640 RDI: 80 % |
| Per 100 g | 0 | 40 RDI=4 % | 0 | 170 RDI=8 % | 700 RDI: 8 % |
How much will it cost?
- For 600 g : 1.10 €
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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
Like these other recipes: Lemon tart, Sausage and mashed potatoes, Leek and Jerusalem artichoke soup, Olive and pesto bread, Rum babas, ... See them all 141
Caster sugar
Like these other recipes: Little caramelized peach tarts, Real custard sauce (crème anglaise), Kugelhof for Nanou, Tatin apples with mascarpone cream, Macaronade mixture, ... See them all 374
Jam gelling agent
Like these other recipes: Blackcurrant jelly, Jelly-style plum jam, Blackberry and almond fondant tart, Apricot jelly, Apricot jam with vanilla, ... See them all 10
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The 1 comment already posted on this recipe
(And we have plenty of dandelions today!)