Cramaillotte or “Dandelion Honey”

Right now, nature is dressed in a bright yellow glow, that of a well-known plant mostly recognized for its leaves and roots: the dandelion. Yet, its flowers offer another delightful surprise, as they can be transformed into a delicate and flavorful jelly called cramaillotte, also known as “dandelion honey.” Beyond its unique taste profile, it boasts many medicinal benefits, notably supporting liver function, aiding digestion, and acting as a natural diuretic.

This slightly rustic artisanal preparation is perfect for spreading at breakfast or serving as an accompaniment.

Ingredients:

300 to 400 dandelion flowers (only the yellow petals, picked in a pollution-free environment)

2 liters of water

Juice of 2 lemons

1.5 kg of granulated sugar (or jelly sugar)

Preparation:

Preparing the flowers
Remove the stems and green parts, keeping only the yellow petals.

Maceration
Place the petals in a large container. Pour in the cold water and add the lemon juice.
Let macerate at room temperature, covered, for 24 to 48 hours.

Filtering
Strain the mixture through a fine sieve or cheesecloth, pressing the petals well to extract all the juice.

Cooking
Pour the filtered liquid into a saucepan, add the sugar, then bring to a boil.
Cook over medium heat, stirring regularly, until the jelly thickens—about 1 to 1.5 hours. To test if it’s set, place a drop on a cold plate: it should gel.

Jarring
Pour the hot jelly into sterilized jars, close them, then turn the jars upside down for a few minutes to sterilize the lids.

Storage advice:
Cramaillotte can be kept for several months in the refrigerator, protected from light.