This easy dandelion jam recipe that tastes like summer and honey!

Ingredients :

• Between 2 and 4 cups of dandelion petals
• 4 cups (1 litre) boiling water
• 2 tablespoons lemon juice
• 1 packet powdered pectin (1.75 oz or 6 tbsp)
• 4 cups (1000ml) sugar

Preparation :

1. Remove the petals from the green base of the flower. It takes you between 2 and 4 cups. The measurement doesn’t seem accurate, but that’s for making a tea…the more the better. Transfer to a bowl.
2. Add 4 cups of boiling water to the bowl.
   
3. Leave to rest in the refrigerator for 24 hours.
4. Pass through a sieve and press well on the petals to extract as much liquid as possible from the dandelion petals.
5. In a cauldron, combine your dandelion tea, lemon juice and pectin. Boil the water.
6. Add the sugar and bring to a boil again.
7. Boil for 2 minutes.
8. Remove from the heat and remove the white film with a ladle.
9. Pour into mason jars.
10. You can freeze or sterilize in a boiling water bath for 10 minutes to seal and store at room temperature.

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