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Dandelion flower jelly

Name: Dandelion flower jelly
Prep time: 1 h 6 min
Cook time: 43 min
Total time: 1 h 49 min
Yield: 600 g
Cuisine: French
Ingredients: 150 g dandelion flowers; ½ lemon; 350 g water; 100 g caster sugar; 40 g jam gelling agent; 250 g caster sugar

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".

21 K 1× 3/5 (1 reviews)

1 hour 50 min. difficulté

Easy

1.10 €

600 g

6 Ingredients

Last modified on: April 27^th 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

To finish around 7pm, you'll need to have started before: .Change end time

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.

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.

Stage 8 - ⌛ 2 min.

Meanwhile, whisk together 40 g jam gelling agent and 250 g caster sugar in a bowl.

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.

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 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

I shall certainly try this - it looks delightful. I have often used the dandelion leaves in a mixed salad, but never made this jelly!
(And we have plenty of dandelions today!)
David april 28^th 202512:24 1

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