Summary

Ingredients

• Dandelion blossoms, as much as can fit in a 1 liter jug
• 250 ml white wine
• 750 ml water
• 1 kg sugar, finest refined sugar
• 500 g suar, brown
• 1 orange (s), unsprayed, the peel rubbed off
• 1 orange (s), squeezed
• 500 g strawberries, washed, de-flattened and rouhly chopped
• 50 ml liqueur, (strawberry liqueur)

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Instructions

1. Place a coffee saucer in the freezer.
2. Put the dandelion flowers in a large saucepan with wine and water and cook for 5 to 7 minutes.
3. Then pour through a fine sieve and collect the liquid.
4. Now let the collected liquid run through a coffee filter.
5. Add the orange peel, orange juice and both types of sugar and simmer over low heat until the mixture has a syrupy consistency.
6. Always stir in between and keep the pot under constant observation. The boiling process takes between 7 and 15 minutes, depending on the residual moisture in the flowers.
7. Then add the strawberries, bring to the boil and simmer for another 8 to 10 minutes.
8. Now take the coffee saucer from the freezer and use a teaspoon to drip a very small amount of the syrup onto the plate.
9. If the drop solidifies immediately (test with a finger or simply hold the plate at an angle), remove the pan from the stove and pour the mixture into glasses like jam.
10. If the gelling sample is negative, boil down the mass a little more and test again until the sample is positive.