Confiture De Crameillotte Dandelion Flower Jelly
Delight in the delicate floral essence of nature with Confiture de Crameillotte, a golden-hued dandelion flower jelly that transforms a simple springtime blossom into an exquisite treat. This unique recipe captures the sunshine-filled flavors of freshly foraged dandelion petals, combined with the zing of lemons and subtle sweetness of sugar, creating a silky, jewel-like spread perfect for toast, pastries, or charcuterie boards. With a gentle simmer, an overnight steep, and a touch of pectin for the perfect jelly texture, this homemade preserve celebrates sustainability and the beauty of edible flowers. Ideal for breakfast, tea time, or gifting, this traditional French recipe allows you to savor a bit of spring in every jar.
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Recipe Information
Ingredients
- 200 grams Fresh dandelion flowers
- 1 liters Water
- 2 whole Lemons
- 750 grams Granulated sugar
- 1 tablespoon Powdered pectin
Instructions
Collect fresh dandelion flowers from a clean area free of pesticides and pollution. Avoid picking flowers near roads or treated lawns.
Separate the yellow petals from the green bases of the flowers. You should have approximately 200 grams of yellow petals. Discard the green parts as they can make the jelly taste bitter.
Place the dandelion petals in a large saucepan and add 1 liter of water. Bring the water to a boil, then reduce the heat and let it simmer gently for 15 minutes.
Remove the saucepan from heat, cover, and let the mixture steep for 24 hours to fully extract the flavor and color from the petals.
After 24 hours, strain the mixture through a fine mesh sieve or cheesecloth into a large bowl, squeezing the petals to extract as much liquid as possible. Discard the petals.
Slice the lemons and add them to the strained liquid in a saucepan. Bring the mixture to a gentle boil and let it simmer for 15 minutes, then strain again to remove the lemon slices.
Measure the strained liquid. You should have approximately 750 milliliters. If you have less, add water to make up the difference.
Return the liquid to the saucepan. Stir in the granulated sugar (750 grams) and powdered pectin (1 tablespoon).
Heat the mixture over medium-high heat, stirring constantly, until it reaches a rolling boil. Boil for 2-3 minutes, then test for a gel set using a chilled plate: Drop a small amount of jelly on the plate and run your finger through it. If it holds its shape, it’s ready.
Once the jelly has reached the desired consistency, remove it from heat and pour it into sterilized jars, leaving about 1/2 inch of headspace. Seal the jars tightly with lids.
Allow the jars to cool to room temperature. If you plan to store the jelly long-term, process the jars in a boiling water bath for 10 minutes.
Store the jelly in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 780.9 g | 284% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 753.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
