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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".

9,057 1×

1 hour 50 min. difficulté

Easy

1.10 €

1 kg 200 g

6 Ingredients

Last modified on: April 27^th 2025

For this recipe: I want to make it (195×) I made it (203×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 1 kg 200 g, you will need:

1 300 g dandelion flowers
2 1 lemon
3 700 g water
4 200 g caster sugar
5 80 g jam gelling agent
6 500 g caster sugar
Total weight: 1,910 grams

Change these quantities to make:

200 g 300 g 600 g 1 kg 200 g 1 kg 800 g

Change measures:

Metric

Metric weight Metric volumes

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 300 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 1 lemon (organic) cut into pieces and 200 g caster sugar.

Stage 5 - 30 min.

Add 700 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 80 g jam gelling agent and 500 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	1 RDI=1 %	790 RDI=80 %	0	3,170 RDI=160 %	13,280 RDI: 160 %
Per 100 g	0	40 RDI=4 %	0	170 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 1 kg 200 g : 2.15 €

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!)
Posted by David april 28^th 2025 at 12:24 n° 1

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