So, spring is here and so are the dandelions. I’ve always been intrigued by the fact that the leaves, flours and roots of the dandelion plant is edible, so I thought I’d try some marmalade to get me started.
- 150g dandelion petals (to remove the petals from the head, hold the petals in one hand, the green bit in the other and twist)
- two large oranges
- two lemons
- about 600ml water (about 3 cups, or thereabouts)
- 1 kilo preserving sugar
- 1 tablespoon arrowroot (which is probably cheating)
- Grate the rinds of the oranges and lemons, and throw it into a large pan with their juice.
- Bring it to a violent boil, then simmer for about 15 minutes.
- Add the petals, and enough water to cover it. It my case, it was about three mugs, which I make to be 600ml, but use caution and cunning.
- Boil again for about 15 minutes.
- Stir the arrowroot in with the sugar, aiming for an even mix.
- Add the sugar and arrowroot to the boiling mixture, and stir it in until it is all absorbed.
- Boil the crap out of it for about an hour.
- Test it to make sure it’s set (google it).
- Pour into sterile jars (google it). I got about four jars’ worth.
It has kind of a honey-ish, citrussy taste. Which makes sense, if you think about it. In fact, it’s delicious. Words cannot describe. I just made a second batch…
Enjoy with scones.