Dandelion
Dandelions are everywhere in April. Fields of gold when the sun filters through the clouds…we make a delicious dandelion jam that goes so well with toast that you have to sit down and contemplate the universe.
La Passerelle's Dandelion Marmalade
3 Apples
2 Lemons
1 Orange
100g Dandelions
(Plus another handful picked the next day.)
1kg Sugar
(Plus extra - see method)
- Dice the apples, lemons and orange (peel and all). Mix the fruit with the 100g dandelion petals and sugar in a copper-based saucepan and add enough water to just cover everything. Heat to boiling point and simmer for approximately an hour over low heat.
- Let the mixture cool down before pouring it through a fine sieve or muslin cloth. Suspend the cloth and its contents over a dish overnight, so that the liquid can slowly run through.
- The following day, weigh the marmalade mixture - for every 600g you must add another 500g sugar. Heat for 8-10 minutes to a boiling point, stirring continuously.
- Remove the pot from the plate and stir until the bubbles and foam disappears. Let it cool down further and then stir in the handful of fresh dandelion petals.
- Transfer the marmalade to sterilized glass jars and seal. Let it cool down even more and turn the jars occasionally (until they are cold and the mixture has set) to make sure the petals are evenly spread through the marmalade.
Like with all my stints in the kitchen, there is a soundtrack that goes well with the cooking session. For the dandelion jam, it is obliquity to stream Ella Fitzgerald and Louis Armstrong doing April in Paris. Remember to turn up the volume and pour your wine into a crystal glass. Life is beautiful.
PS. If you are felling jazzy then add Billie Holiday singing Some other Spring to the playlist.
La Passerelle's Dandelion Marmalade
3 Apples
2 Lemons
1 Orange
100g Dandelions
(Plus another handful picked the next day.)
1kg Sugar
(Plus extra - see method)
- Dice the apples, lemons and orange (peel and all). Mix the fruit with the 100g dandelion petals and sugar in a copper-based saucepan and add enough water to just cover everything. Heat to boiling point and simmer for approximately an hour over low heat.
- Let the mixture cool down before pouring it through a fine sieve or muslin cloth. Suspend the cloth and its contents over a dish overnight, so that the liquid can slowly run through.
- The following day, weigh the marmalade mixture - for every 600g you must add another 500g sugar. Heat for 8-10 minutes to a boiling point, stirring continuously.
- Remove the pot from the plate and stir until the bubbles and foam disappears. Let it cool down further and then stir in the handful of fresh dandelion petals.
- Transfer the marmalade to sterilized glass jars and seal. Let it cool down even more and turn the jars occasionally (until they are cold and the mixture has set) to make sure the petals are evenly spread through the marmalade.
Like with all my stints in the kitchen, there is a soundtrack that goes well with the cooking session. For the dandelion jam, it is obliquity to stream Ella Fitzgerald and Louis Armstrong doing April in Paris. Remember to turn up the volume and pour your wine into a crystal glass. Life is beautiful.
PS. If you are felling jazzy then add Billie Holiday singing Some other Spring to the playlist.
