John Myers
Ingredients for 1 servings:
- 4 handfuls of dandelion flowers, or more if you like
- 2 packs of gelling sugar, 2:1
- 1 vanilla pod(s)
- 2 lemons, organic
- 1 ½ liters of water
Instructions
Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours 20 minutes
Pure spring madness. For gourmets at the breakfast table
Pick the dandelion blossoms, removing all the green parts (the base of the blossom and the stem remnants). Unfortunately, picking them takes quite a while, but it’s worth it later for the flavor. The green parts make the jam bitter. Don’t wash the blossoms, or the tasty pollen will be lost. Place the blossoms in a pot, along with the sliced lemon and the scraped vanilla pod, including the seeds. Pour in water and bring to a boil briefly. Let cool and steep for about 6 hours (preferably overnight). The next day, strain the mixture (leaving all the blossoms in and just the lemon and vanilla pod out) and measure out 1.5 liters. Mix with the gelling sugar and bring to a boil. Boil for about 1 minute, then pour hot into rinsed jars. This amount is enough for about 6 jam jars, depending on the size. Tastes great on a buttered roll. TIP: Also ideal for apricoting an apple tart.
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