Recipe for Dandelion Jam

This recipe has a story! When we visited France at Easter they were selling dandelion leaves (pissenlit in French – wet the bed!) on the markets. The French use them in a salad with other leaves and small pieces of fried bacon with a dressing at this time of year. They have diuretic properties and help ‘spring clean’ the system.

When we came back from France I was searching the internet for recipes with dandelions and found one for this jam. I was talking to a friend who said she probably had the amount needed in flower on her lawn. So, off she went with a pair of scissors and a plastic bag – luckily the neighbours didn’t get her certified for cutting flower heads with nail scissors and counting them into a bag on her hands and knees on the front lawn of her house!!

I have adjusted the original recipe slightly. It tastes wonderful on toast or plain cake.


400 dandelion flower heads

1 litre water

1 orange sliced thinly

1 lemon sliced thinly

1 small cinnamon stick (optional)

800g granulated sugar



  1. Pick the dandelion flowers being careful not to include any of the stalks as this can give a bitter taste to the jam
  2. Ensure they do not have any insects in them
  3. Place them in a pan with the sliced oranges and lemons, water and cinnamon stick
  4. Bring to the boil and simmer slowly for 1 hour. During this time press the flowers down into the water often with a wooden spoon
  5. Strain the hot fluid carefully through a muslin cloth. Return the fluid to the pan and discard the lower pulp.
  6. Add the sugar and allow to dissolve before bringing to the boil. Simmer on a medium heat for about 1 hour until the jam has reached a setting point (test by spooning a tiny amount onto a cold saucer and seeing if it becomes jam like after 30 seconds). The finished consistency and colour will be like thick honey.
  7. When setting point has been reached allow to cool slightly before pouring into sterilised glass jars.
  8. When cool, label and cover


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