Discover my recipe for dandelion jelly or dandelion honey. It is actually a jam made from dandelion flowers. This dandelion jelly or jam is delicious for breakfast on bread or brioche, in yogurts, but also with a cheese platter or with pâté. It is said to also be a remedy for coughs and sore throats.
Harvest the dandelion flowers, preferably in the early afternoon when they are fully open, wash them, carefully remove the green parts, and keep only the yellow petals. Dry in the sun for 1 hour.
Squeeze the orange and the lemons, put the juice and water in a saucepan with the kumquats cut in half. Add the pistils. Bring to a boil and skim regularly to obtain a translucent jam. Cook at a gentle simmer for 1 hour. Let it macerate overnight. The next day, strain with a sieve lined with cheesecloth and press well to extract as much juice as possible.
Pour this juice into a saucepan with the sugar and bring the mixture to a boil. From this point, cook for about 55/65 minutes. If there is still foam, remove it.
To finish, check the gel setting by doing the cold plate test; if the gel does not set, continue cooking. Pour immediately into jars and seal.
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