This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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.
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 €
Change currency:
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: Citrus syrup, Spaghetti Bolognese, Vegetable stock, Citrus crunch, Choux pastry (pâte à choux), ... See them all 141
Caster sugar
Like these other recipes: Brioche dough, Kouign-amann, Home-made terrine of foie gras, Caramel rice pudding, Madeleines, ... See them all 376
Jam gelling agent
Like these other recipes: Windfall apple jelly, Apricot jelly, Blackcurrant jelly, Jelly-style plum jam, Apricot jam with vanilla, ... See them all 10
Other recipes you may also like
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer). August 2nd 2019298 K4.4 3 hours 15 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019468 K 24.5 6 hours 50 min.
Marinated tuna and cabbage
Grilled tuna, marinated in lemon and herbs, accompanied by finely sliced cabbage, which is cooked in the tuna cooking pan to enjoy the flavours. August 21th 202237 K 1 hour 5 min.
Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch. October 11th 202335 K 25 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe
(And we have plenty of dandelions today!)