Dandelions are awesome.
At this time every year I get my hands sticky with dandelion goo and make the best jelly in the world. It's a ceremony, there is a ritual, it takes 2 days and I call the end product "Sunshine in a jar" or "Miel de Pissenlit" or "Dandelion jam". This year I have more time (and less money) so for the first time ever I am making enough to sell.
The health benefits of dandelions are numerous but the joy of eating a satisfying dollop of dandelion jam on freshly buttered toast outweighs all of them. The taste is a mixture of honey, marmalade, summer and dandelion! Not the taste of dandelion when you lick that white goo by mistake but a taste of bright spring meadows, fresh Welsh air and flowers opening in the sun.
Many years ago we were working in France & visited our lovely drumming friends Huw & Irene. The dandelions were magnificent, Irene was in full jamming mode and gave me my first taste of Miel de Pissenlit. I was hooked. Her traditional recipe is more or less the one I have used ever since.
The ritual/recipe
Wait for a beautiful sunny day when the flowers will be open.
Pick 365 flowers (one for every day of the year!)
Pluck all the petals from the flowers & leave them in the sun for 2 hours.
Place in a large pan with 2 orange, 2 lemons & 1200ml of water.
Bring to the boil, reduce heat & simmer gently for one hour.
Leave to steep overnight.
Strain juice into a clean pan.
Add 1kg sugar.
Slowly dissolve the sugar then boil rapidly until setting point is reached.
Pour into sterilised jars. Makes approx 6 jars.
Enjoy any time from immediately until at least 2 years later.
Sunshine, warmth and happiness are lovingly poured into every jar.
Picture credit - Iguanamouth