"Monk's head jelly" :
The juice of 2 orangesThe juice of 2 lemons
It is said that to get this recipe right, you need 365 dandelion flowers - one for each day of the year...
1 Wash well your flowers, drain them well and sun dry them for a couple of days.
2 In a jam basin, pour the water, add the dandelion flowers and juices. Allow to gently cook for an hour, making sure that the flowers are well immersed.
3 When done, filter the juice through a muslin.
4 In your jam basin put the sugar and 0.8 cup (20cl) of the dandelion juice and cook this syrup to 123' on the sugar thermometer.
5 Then, pour the rest of the dandelion juice and bring to the boil. Cook for 3 minutes, skimming all the foam away.
6 Then, pour in your jars and cover them when lukewarm.
Now your jam is ready. Dandelion jam is known to have lots of virtues. It is good for people with urinary problems.
This dandelion jelly embodies foraged cuisine, a trend rediscovering our wild resources. Best gathered in spring when flowers display their vibrant yellow, it is prepared during sunny days to benefit from sun-drying. Serve it alongside aged cheeses, particularly Tête de Moine, or spread it on buttered toast at a country breakfast. Its delicate bitterness pairs beautifully with white tea or a lightly sparkling dry white wine. Historically, French farmers used dandelion for its detoxifying virtues, and this recipe perpetuates this lost knowledge. You may offer it during summer terrace meals or preserve it to extend these wild flavors through winter. A simple gastronomic gesture laden with meaning.
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