Dandelion flower jelly


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".
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Last modified on: April 27th 2025
For 600 g, you will need:

Change these quantities to make:
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.
Dandelion flower jelly
Gather about 150 g dandelion flowers, remove and discard all stems.

Stage 2 - 20 min.
Dandelion flower jelly
For each flower, remove the yellow petals and discard the green collar underneath, which is a source of bitterness.

Stage 3 - 2 min.
Dandelion flower jelly
Put all the petals in a colander, then wash them under cold water.

Stage 4 - 3 min.
Dandelion flower jelly
Drain, pour into a saucepan and add ½ lemon (organic) cut into pieces and 100 g caster sugar.

Stage 5 - 30 min.
Dandelion flower jelly
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.
Dandelion flower jelly
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.
Dandelion flower jelly
...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.
Dandelion flower jelly
Meanwhile, whisk together 40 g jam gelling agent and 250 g caster sugar in a bowl.

Stage 9 - 2 min.
Dandelion flower jelly
Once the juice has boiled, whisk in the sugar + jelling agent mixture.

Stage 10 - 3 min.
Dandelion flower jelly
Bring to the boil, then boil for 3 minutes.

Stage 11 - 2 min.
Dandelion flower jelly
Turn off the heat and leave to stand for 1 or 2 minutes.

Stage 12 - 3 min.
Dandelion flower jelly
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 recipe0400 RDI=40 %01,590 RDI=80 %6,640 RDI: 80 %
Per 100 g040 RDI=4 %0170 RDI=8 %700 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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.
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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!)
    Posted by David april 28th 2025 at 12:24 n° 1

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