Confiture De Crameillotte Dandelion Flower Jelly Recipe

How to Make Confiture De Crameillotte Dandelion Flower Jelly

1. Pick approximately 2 cups of dandelion flowers on a sunny day, ensuring they are free from pesticides or herbicides.
2. Gently remove all petals from the flower heads and place them in a large pot.
3. Add 4 cups of water, 1/2 cup thinly sliced lemons (about 2 lemons), and 1 vanilla bean, split lengthwise, to the pot with the petals.
4. Bring the mixture to a gentle simmer over medium heat and cook for 30 minutes, stirring occasionally.
5. Remove from heat and allow the mixture to steep, undisturbed, for 5-6 hours. This allows the flavors to meld beautifully.
6. Carefully strain the mixture through a fine-mesh sieve or cheesecloth, pressing gently to extract as much liquid as possible. Discard the solids.
7. Return the strained dandelion liquid to the pot. Bring to a simmer over medium-low heat.
8. Gradually add 3 cups of granulated sugar, stirring constantly until completely dissolved. Continue to simmer, stirring frequently, until the jelly reaches setting point (it should sheet off a spoon). This typically takes 30-45 minutes, depending on your altitude and the intensity of your heat.
9. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal the jars tightly and process in a boiling water bath for 10 minutes (or follow recommended guidelines for your altitude) to ensure proper preservation. Let cool completely before storing.