- Harvest well -fulfilled dandelion flowers, wash your harvest, remove the green part. Then dry in the sun for 1 hour.
- Then put them in a jam basin (or another container), with water, oranges and lemons washed and cut into rings.
- Cook in small broths for 1 hour, ensuring that all the flowers bathe in the water.
- Filter in a clean linen and squeeze well to obtain as much juice as possible.
- Pour this juice into the bowl with the sugar and the split vanilla pod and bring the preparation to a boil. From this moment, cook for 45 minutes.
- Check the taking of this homemade recipe by testing the cold plate. Pour into pots for conservation in a jar of several months.
TIP 1: You can put a kilo of sugar like "confiscated" which contains pectin. So you will have no gelification problems.
Tip 2: If you have old used sheets, make large squares of 1 m aside, they will serve you to filter the juices for your frosts.
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2 comments
Trop liquide, hélas. Le ration eau/sucre est un peu trop haut (sucre de moitié de l’eau). Je vais devoir l’épaissir à nouveau (et pourtant j’utilisais le sucre gélifiant). je trouve aussi que l’orange prend trop le pas sur le reste, un citron et une orange entier pour la portion de 200 fleurs c’est un peu trop, d’ordinaire je mettais une rondelle de chaque, j’ai voulu tester celle-ci, mais miel vraiment trop liquide et qui goûte pas assez la fleur de pissenlit, dommage…
Bonjour, peut on sécher les pétales de pissenlits et les cuisiner plus tard ????