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Confiture De Crameillotte (Dandelion Flower Jelly)

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“This traditional French recipe uses the common dandelion flower (Taraxacum officinale) but you could use others, if you wish.”
READY IN:
5hrs
YIELD:
1 pint
UNITS:
US

Ingredients Nutrition

  • 1 liter dandelion flowers (only the yellow, no green and definitely no stems)
  • 1 liter water
  • 3 slices lemons
  • 1 vanilla bean, cut in half
  • 1 kg sugar

Directions

  1. Pick the dandelions in full sunshine. Try to pick dandelions that have no chemicals on them.
  2. Pull off all the dandelion petals and put them in a pot with the water, lemon slices and vanilla bean. Simmer for about 30 minutes.
  3. Let the mixture sit by the side of the stove for 5 to 6 hours.
  4. Strain to separate the petals from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours).
  5. Serve on toast or muffins.

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