Cramaillote or crameillote, is a french confiture made from dandelions. Tangy and aromatic, it has become popular for vegans as an alternative for honey.
Step 1: Dandelion
First you need to harvest a lot of dandelions. Rule of thumb is 100 flowers per jar or 70grams per 200ml jelly.
Don't pick this one
And of course don't pick this one!
Yeah this one is right.
Step 2: Ingredients
Step 3: Do It in a Timely Manner
The yellow petals need to be picked as soon as possible after harvesting the flowers because they change their yellow into orange even brown.
Step 4: Separating the Leaves
There are 2 ways to pluck the petals from the flower, either you avoid the green sepals and rip out the yellow petals. Or you cut the flower above the axis and then sort out the green sepals.
Step 5: Preparation
Put the leaves into a cooking pot. The jelly needs a certain level of acidity to form. Therefore we add half of the juice of a lemon. If you have lemon juice in a bottle, the equivalent is 2 table spoons. Peel the apple and use the slicer to have small pieces in our dandelion stock. Fill up with 400ml water and bring to a boil.
Step 6: Boiling
After the stock comes to a boil, reduce to a low heat for 30 minutes.
Step 7: Preparing the Canning Jars
Meanwhile lay the mason jars and eligible equipment for 5 minutes in boiling water and let them dry top down on a clean dishcloth. Alternatively put them into a stove for 15 minutes at 130°C / 270°F. Let them cool down before use.
Step 8: Filtering
After boiling for 30 minutes, put a strainer on a measuring cup and let the stock run into it.
Step 9: Measuring
Take as much as you need for your jelly. If your mason jars have 500ml volume, you need 250ml stock.
Step 10: Gelling Sugar
The sugar helps in gel formation and above 50% by weight, serves as a preservative. Since I took 250ml dandellion stock I now measure 250grams gelling sugar.
Back into the cooking pot and boil the mix while stirring for 4 minutes.
Step 11: Gelling Strength
After boiling the mix for 4 minutes, test for gelling strength. Place a drop of the jelly on a plate and see if it runs down when you upend the plate. If it looks fine, place a canning funnel on your mason jars and fill the jelly to the brim.
Step 12: Bottling
After filling to the brim you will probably see a lot of bubbles or even a layer of foam on top. Take a spoon and skim the bubbles off. Then close the jars tightly and let them rest for at least 5 minutes upside down. Tastes perfectly with brioches (the bun in the main picture)!
You can also fill some of the jelly into mouldings for nice visual effects:
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Wo kann ich das in deutsch finden?
What is "gelling sugar"--a particular kind, or just ordinary sugar USED FOR gelling?
It is a prepared sugar mixture with pectin. Also dextrose, stabilizers and some acids were added. Just click on the link on the ingredients or mix it yourself with pectin.
Thanks, Joerg. I think I will try regular sugar and add the pectin I usually use when making jam.
Where in the world are you, Joerg? I spy an Enza apple - from New Zealand, where I live.
Supermarkets full of products from all over the world, aaaaah - the benefits of living in the European Union ..
So, how thick a 'jelly' does this tend to make, and more importantly, would it work to make vegan mead?
If you want liquid mead, why then turn the stock into jelly anyway? Just use the stock, let it cool down and add the sugar that you need for your fermentation.
First, I love this idea and am looking forward to making it.
Secondly, I have never heard of gelling sugar. When making jelly, I use regular granulated sugar and pectin. Can you tell me the correct proportions using those ingredients?
The rules of thumb are:
2000g fruits (dandelion stock)
20-30ml lemon juice
1500g fruits (dandelion stock)
15-20ml lemon juice
Where is the axis of the flower (Step 4)? My biology's a bit rusty!
Also, in Step 5 you mention putting the leaves into a cooking pot - do you mean the petals?
The picture shows where I have cut the flower to gain the petals which I have then put into the cooking pot.