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Dandelion Jam

From the one star french chef Patrick Asfaux

Dandelion Jam
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4.9/5 (15 votes)
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To answer to the multiple requests of our readers there is a recipe for dandelion jam, from my friend and three times world champion of jam making Francis Miot. Dandelion jam is also known as

"Monk's head jelly" :

  1. Ingredients for 1kg of fruits
  2. 1kg Dandelion flower
  3. 1.5L Water
  4. The juice of 2 oranges
  5. The juice of 2 lemons
  6. 1kg Granulated sugar


It is said that to get this recipe right, you need 365 dandelion flowers - one for each day of the year...

1) Wash well your flowers, drain them well and sun dry them for a couple of days.
2) In a jam basin, pour the water, add the dandelion flowers and juices. Allow to gently cook for an hour, making sure that the flowers are well immersed.
3) When done, filter the juice through a muslin.
4) In your jam basin put the sugar and 20cl of the dandelion juice and cook this syrup to 123' on the sugar thermometer.
5) Then, pour the rest of the dandelion juice and bring to the boil. Cook for 3 minutes, skimming all the foam away.
6) Then, pour in your jars and cover them when lukewarm.

Now your jam is ready. Dandelion jam is known to have lots of virtues. It is good for people with urinary problems.
credits photo : © gagou - Fotolia.com