Cramaillotte or dandelion honey Recipe

1. Harvest the dandelion flower in full bloom, wash your harvest, then remove the green part. Leave to dry in the sun for 1 hour.
2. Then, place them in a jam vat (or other recipient), with the water, the oranges and the lemons washed and cut into slices.
3. Cook at a gentle simmer for 1 hour, making sure all the flowers are bathed in the water.
4. Filter in a clean cloth and press firmly to draw out as much juice as possible.
5. Pour the juice into the vat with the sugar and vanilla pod split in two, then bring to a boil. From this point, cook for a further 45 minutes.
6. To make sure your home-made honey is ready, use the cold plate test. Pour into small jars, where it can keep for several months.

Tip 1: you may use one kilo of “confisuc” sugar, which contains pectin. It will prevent any problems with gelification.  

Tip 2: if you have old worn sheets, cut them into large squares of 1 m per side, and use them to filter the juice for your jelly.