Dandelion jam

The River Cottage gang inspired me to try this jam recipe. I am surrounded by those yellow beauties but most of them grow along the A3 and I don’t fancy petrol infused jam so I went for a stroll in Wimbledon Common. I needed 100 heads, it started very well with 50 heads in one spot but then as I progressed into the woods they became more and more scarce. I decided I only needed 70, the rest would be easily picked in my own garden. I was about to finish my loop when I came across a lot of the flowers and my jam making looked more promising.

Last Christmas my mother-in-law got me a jam making set and a recipe book, I was very eager to try it all out.

Dandelion doesn’t have enough pectin to set on its own so the first step is to make a stock. This included an over ripe pear, a couple of oranges, a lemon, an apple, some grapes and half of the dandelion petals. It simmered for about an hour and then got strained. What you end up with is yellowy cloudy liquid.

Then you add 750g of sugar and cook it till it starts to set. Add rest of the petals and cook bit more. It was bit too sweet for my liking but don’t judge the taste when the jam is hot. I think next time I would reduce the amount of sugar by 100-150g.

The jam is definitely an interesting one and it looks beautiful. What I am really looking forward to later this year is all the brambles the Common has got to offer!



14 Responses to “Dandelion jam”

  1. kristina 18 April, 2011 at 7:17 am #

    Oh goodness–we could certainly make this from the dandelions we have on the allotment–they seem to have shot up everywhere this week!

    K x

  2. if jane 18 April, 2011 at 7:32 am #

    wow must say i have never heard of this…but i bet it is delish!! ;)0

  3. The Sneaky Magpie 18 April, 2011 at 9:37 am #

    kristina: definitely give it a try, it’s on 4oD River Cottage Everyday, Fruit episode, about half way through

    if jane: it’s like no other jam I had before ;)

  4. Donna 18 April, 2011 at 10:37 am #

    Very impressed by your jam gathering and making efforts! Dandelion Jam sounds wonderful and looks delicious too!

  5. skirmishofwit 18 April, 2011 at 1:01 pm #

    It’s such a pretty colour! Well done on your foraging.

  6. alissa 19 April, 2011 at 10:39 am #

    wow – i wish i’d known about this before weeding our allotment! but, next year it’ll definitely go on my list :)

  7. lisa kjellerød 20 April, 2011 at 1:58 pm #

    This looks amazing! I have never heard of dandelion jam. I love the drink dandelion and burdock so I’d imagine I’d like this too, although my last jam making fiasco puts me off!

  8. The Sneaky Magpie 21 April, 2011 at 11:31 am #

    Donna: thank you, it is definitely an interesting flavour

    skirmishofwit: thanks!

    alissa: yes, I think I caught them before they went all puffy

    lisa: keep trying, I think it was a beginners luck for me!

  9. Butterpoweredbike 28 April, 2011 at 6:47 pm #

    My word, this is just beautiful. I had told myself that I wouldn’t make anymore jams/jellies, because they never get eaten. But I’m mighty tempted by this recipe.

    We’re hosting a foraging round up called Wild Things, and the featured herb for the month of April is dandelion. We’d love it if you’d submit this recipe. If you’d like to play along, all you have to do is send a link to this page to wildthings.roundup@gmail.com Thanks!

  10. The Sneaky Magpie 29 April, 2011 at 12:28 pm #

    butterpoweredbike: will do that, thank you!

  11. Amanda @Natural Living Mamma 1 May, 2013 at 4:42 pm #

    Thanks for the recipe! Do you add water when you make your stock or do you just let the fruits cook down?

  12. The Sneaky Magpie 2 May, 2013 at 6:07 am #

    Hi Amanda,

    Yes, I do as I would with a meat stock, just to cover the fruit. Good luck!


  13. Katinka 1 December, 2013 at 5:52 pm #

    I want to use less refined sugar, like a rapedura sugar as I’m not a fan of castor sugar at all. It’s the only ‘sugar’ that I use, otherwise it’s honey and molasses and so on. But all jam recipes seem to call for this mass of awful sugar… do you think it would work?


  1. | Cauldrons and Crockpots - 1 May, 2011

    [...] Sneaky Magpie, who lives in England made a charming Dandelion Jam, which was inspired by the River Cottage Crew (one of my favorite sources of inspiration as [...]

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