Dandelion Flower Jam
This zest and zingy marmalade has a flavour reminiscent of an apricot jam – it looks fabulous with dandelion petals suspended throughout and can be used straight on toast and scones or enjoyed in a more exotic manor by mixing with soy sauce and enjoying as a sweet dipping sauce.
Makes 3 to 4 medium jars
· three cooking apples – peeled, cored and chopped
· 50g Fresh dandelion flowers or a good handful
· 3 lemons – the juice of
· 750 grams jam sugar
· 600ml water
1. Put the peeled and cored apples in a pan with the hot water and 3/4 of the dandelion flowers (with green on), simmer for 10 mins, the apples should be soft and liquid a vivid orange.
2. Strain the mixture through a sieve.
3. Add the strained liquid back to the pan, adding the lemon juice and sugar
4. Stir over a low heat until the sugar has dissolved and then add the rest of the dandelion flowers (petals only—remove the green bits)
5. Boil vigorously until the setting point is reached (put a side plate in the fridge with a little jam on it, after 1 minute remove, if it’s formed a skin then the setting point has been reached) .
6. Put in to steralised or well cleaned jars and leave to set, store and use within 1 year, once opened keep in the fridge and use within a week.