Preparation
Prepare the dandelion flowers by removing as much of the green parts as possible.
Place the flowers in a large pot, cover with water, add lemon zest, and simmer for 1 hour.
Let cool, then strain through a cloth. Measure the amount of juice and cook it with an equal weight of gelling sugar. Add the juice of 2 lemons for each 1 kg of juice.
Simmer for 1 hour.
Let the mixture rest for one day, then cook again for 1 hour. Pour into sterilized jars and seal immediately.
Recipe from the book: Cuisine & Traditions in the Canton of Fribourg. Editions la Sarine.
For 3 to 4 jars
Preparation : resting time + 15 min
Cooking: 180 min
Ingredients and products
- 1 kg dandelion flowers
- Gelling sugar (equal weight to the extracted juice)
- 2 lemons
