Peter Graham

Gelée de fleurs de pissenlit

Preparation info

  • [To make

    2 kg

    of jelly]

    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

Another recipe, given to me by Yvette Gazal, that exploits the wild larder. This dandelion-flower jelly is supposed to be good for the throat and lungs; it is also startlingly tasty.

Ingredients

  • 400 newly opened dandelion flowers
  • 2 oranges
  • 2 lemons
  • 1

Method

Trim all the leaves off the dandelion flowers so only the yellow petals are left. Cut the oranges and lemons, unpeeled, into slices and put in a large saucepan. Add the dandelion flowers and cover with 2 litres (70 fl oz</