This year we seem to have a glut of dandelions. No sooner have you cut one lot down than another lot pops up to take their place. So what better way to use them than to make this delicious dandelion marmalade based on a River Cottage recipe. The dandelion leaves create a beautiful amber jelly that is perfect on toast. Plus we have lots of hints and tips for making perfect preserves
You will need
- 100g dandelion petals plus
- 500g citrus fruit peel – lemon, orange or grapefruit
- 500g Apples –any leftover bits of apples including cores and windfalls
- Granulated sugar
Pick your dandelions. Remove the petals and place in a bowl – you can use scissors to snip off the petals.
Put the apple cores and peel, the citrus peel and half of (50g) of dandelion petals into a large saucepan. Add sufficient water to cover (about 1.5 litres). Bring to simmer then cook slowly for about 1 hour.
Pour the fruit into a jelly bag or muslin and leave overnight to drip.
Pour the strained liquid into a measuring jug and measure your liquid. Pour liquid into a large saucepan and add 500g of granulated sugar for every 600ml juice. Bring to the boil. Keep stirring the liquid until all the sugar is dissolved then boil rapidly until setting point is reached. This will take about 10 minutes.
Remove from the heat and stir, always going in the same direction, until any surface bubbles (or scum) have disappeared. Leave to cool for a short while and then add the remaining dandelion petals. Stir well until all the petals are well distributed.
Pour into warm, clean jam jars and seal immediately with metal lids.
If the dandelion petals rise to the surface, wait until the jelly has cooled a little and is beginning to set, then give the jar a sharp shake; you’ll find the petals will redistribute and stay put throughout the jelly
See also » Online guide to foraging