Dandelion flower jelly

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
1 hour 4 min.	2 min.	45 min.	1 hour 50 min.

Step by step recipe

1	Gather about 150 g dandelion flowers, remove and discard all stems.
2	For each flower, remove the yellow petals and discard the green collar underneath, which is a source of bitterness.
3	Put all the petals in a colander, then wash them under cold water.
4	Drain, pour into a saucepan and add ½ lemon (organic) cut into pieces and 100 g caster sugar.
5	Add 350 g water and bring to the boil over medium heat. Lower the heat and simmer gently for 20-30 minutes.
6	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...
7	...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.
8	Meanwhile, whisk together 40 g jam gelling agent and 250 g caster sugar in a bowl.
9	Once the juice has boiled, whisk in the sugar + jelling agent mixture.
10	Bring to the boil, then boil for 3 minutes.
11	Turn off the heat and leave to stand for 1 or 2 minutes.
12	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.

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