This is an unusual jelly which is flavoured with the fresh, floral scent of dandelions.
- 150 dandelion flowers – make sure that these have been grown somewhere that has not been treated with pesticides or fertilisers
- 500 ml water
- 500 g jam sugar (this is caster sugar with added pectin)
- Wash your dandelion flowers in a bowl of cold water to remove dirt and small insects.
- Cut the petals off the flowers just above the green sepals. You do not want to include the green bits as these will be bitter.
- Put the petals into a heavy pan with 500 ml of water and heat to simmering point and then remove the pan from the heat and allow to cool. Then place the pan containing the water and petals in the fridge overnight.
- The next day, strain the liquid through a sieve to remove the petals and return it to your heavy pan.
- Add the jam sugar and bring to the boil. Then allow to continue boiling for 10 minutes until the setting point is reached. (You can judge the setting point by putting a saucer in your freezer before making the jelly. Spoon some of the jelly onto the cold saucer and leave to cool. If the surface of the jelly crinkles when you push it with your finger, it is ready. If not, continue boiling and try again after a few more minutes).
- Remove from the heat and then pour into a sterilised jar.
Although preparation time is only 30 minutes, you will need to leave the mixture overnight (see step 3) to allow the flavour to infuse.
You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.
Uses for Dandelion Jelly: Spread on crusty buttered bread; Use as cake filling.
Keywords: dandelion jelly