Recipe: Dandelion Jam

Name: Gelée de fleurs de pissenlit
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: ditegelée de Tête de Moine :Ingrédients pour 1 kg de fruitsa peu près 350 fleurs1,5 l d'eau minérale2 jus d'oranges non traitées et 2 jus de citrons pressés non traités1 cuiller a soupe de miel toutes fleurs1 kg de sucre blanc cristallisé

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (15 reviews) Desserts

Prep 15 min

Cook 40 min

Total 55 min

Pour répondre à la demande de multiples visiteuses voici donc la recette que m'avait été envoyée par feu mon ami Francis Miot triple champion du monde de confitures : La confiture de fleurs de pissenlit

Ingredients

To answer to the multiple requests of our readers there is a recipe for dandelion jam, from my friend and three times world champion of jam making Francis Miot. Dandelion jam is also known as

"Monk's head jelly" :

Ingredients for 1kg of fruits
1kg Dandelion flower
1.5L Water

The juice of 2 orangesThe juice of 2 lemons

1kg Granulated sugar

Step-by-step directions

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 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.

Pissenlits Salades de pissenlits Francis miot