Dandy Lions

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