
We have had a week of amazing sunshine. To celebrate, dandelion flowers have put on their best colours and are gleaming under clear sky.

We never have too many dandelion flowers at Le Meadow’s, for each batch of dandelion flower jelly, we need 365 flowers, and one batch makes 5 jars.
Dandelion jelly or cramaillote originated in France. Each spring, thousands of dandelions are turned into a golden jelly and are sold at farmer’s market around the country. Dandelion jelly has a rich amber colour with a pleasant taste reminiscent of honey. We don’t need to add any additional flavour to complement the cramaillote, dandelion flowers bring enough character and depth on their own.
Dandelion jelly is delicious on a thick slice of rustic potato bread with fresh butter. It also pairs well with goat’s cheeses, soft or hard.
While gathering our sun hats and wicker basket to harvest the dandelion flowers, we shall not forget to bring a bottle of freshly made soda with a handcrafted fruit syrup.

I wish I could stop by and try it!!! But I’m too far away… I’m in Montreal!
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