Ingredients:

• 800 dandelions (only the flower heads)
• 3 kg sugar
• 3 l. water
• 8 organic lemons
• a lot of patience :)

Pick the dandelions in the morning, after at least two sunny days and far from pollution sources (high mountain better). Pick the flowers only, not the stems. Don’t wash the flowers so that you don’t waste the precious pollen. Just check that there are no unwanted insects

Put the flowers in a pot with 3 l. water together with the organic lemons, cut in thick slices. Bring to boil on very low flame for 20 minutes. Turn the fire off and let it cool down. Better cover the pot since the intense flavor attracts insects. Percolate with a strainer covered by a cloth that you will then squeeze to pour all the precious liquid out.

Throw the cooked flowers away and bring the liquid back on the stove with 3 kg sugar. Simmer on very low flame for two hours. Never turn the flame up, or you would risk to burn the sugar.

When it’s cooked, pour in clean jars and seal letting the jelly cool down to obtain vacuum-packing. Best to use after one month. This delicious jelly can be used instead of sugar or honey (suitable for vegans). You can spread it on bread or try it with cheese. As all dandelions by-products, it has a depurative effect.

Let us know how your dandelion jelly is and share your experience on our Facebook Page, we are curious!