Dandelion Marmalade


Dandelion Marmalade

If you’re looking for precise, fancy recipes then you’re in the wrong place. Mine are very much, “let’s see what happens when you throw this, a bit of that and a whole lotta love into it”. I do try and make them easy to follow though and affordable and with the least amount of equipment as I just don’t have any. Years of being nomadic has meant that I just don’t have the space (or money) to store things although I really, really want one of those colourful food processors you see on GBBO!! This marmalade is so easy to make and I've used it on my sour dough crumpets, in dandelion champagne cocktails, and as a layer through cakes and biscuits.
Prep Time0 mins
Cook Time30 mins
Course: Breakfast, Dessert, Drinks, Snack
Keyword: edible flower, flower, marmalade, preserves, wild edible, wild foraging
Servings: 3 jars
Author: Angie Nash
Cost: £1.30p


  • Saucepan
  • Chopping board and knife
  • Muslin cloth or bag


  • 50 dandelion flowers (divided into two portions) petals only, remove green sepals and leaves removed
  • 3 medium size oranges
  • 1 lemon
  • 750g jam sugar
  • 1 apple remove pips
  • 1 pint water


  • So, as mentioned in previous posts, much of my cooking is done without weighing scales (I don’t have any) and without any specialised equipment. There’s a lot of tasting and trial and error and some dumb luck that goes into it, but that’s part of the fun of cooking.
  • Chop the oranges and lemon in quarters and add to the pan along with approximately 1 pint of water or just enough to cover the fruit depending on the size of your pan. Bring to the boil and then leave to simmer for about an hour on a low heat.
  • The skin of the fruit should now be really soft. Remove from the liquid with a slotted spoon if you have one and allow the fruit to cool enough to handle. Scoop out all of the flesh and place this in some muslin along with the chopped apple. Gather into a parcel and tie at the top (with natural fibre string) so the contents don't leak out or use a muslin bag if you have one. Place this back into the pan of liquid.
  • Chop the peel into as fine a shred as you like to eat. I prefer to make it as thin as I can. You probably won’t want to add all of the peel back into the pan so start with half...remember the volume of marmalade will significantly reduce as it thickens up. If you don’t want any peel at all in your final product then don’t add it to the pan but do add the lemon peel to the muslin bag as the lemon provides the pectin that you need to help thicken the marmalade.
  • Add in half of the dandelion petals and all of the sugar and stir over a low heat until the sugar has dissolved.
  • Bring the marmalade to a rolling boil for about 10- 15 minutes, skimming off any orange scum that rises to the surface.
  • If you have a jam thermometer you can use it now to test whether your marmalade has set, if not, many people will try the trick of placing a plate in the freezer before cooking and at this stage dripping a small amount onto the cold plate. Leave for 10 seconds and then push your finger through the marmalade. If it wrinkles it’s ready. If not, continue to boil, repeating this step until it’s reached the setting point. I first made this when I didn’t have a freezer and so it was very much a trial and error of letting it fully cool and then re-boiling if it wasn’t thick enough. It will thicken considerably as it cools.
  • Once you’re happy with the consistency, then taste it. If it’s not sweet enough, add more sugar until you’re happy with it.
  • Remove the muslin bag full of the pulp and by this point you would have noticed that the dandelion petals have probably pretty much disappeared. This is why you saved half the petals back so that you can stir them in now so that your final product looks pretty!
  • Pour into a clean, sterilised* heat proof jar. Once opened, keep in the fridge.


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