Dandelion spread

Dandelion spread

2 hr Active
14 hr Total
400 kcal per dl
vegan, lactose-free, gluten-free
Nutritional value / dl: , Carbohydrate: 100 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.


  • Apron
  • Cooking spoon
  • Lemon squeezer
  • Paring knife
  • Peeler
  • Sieve
  • Timer
  • Cutting board
  • Kitchen scales
  • Pot
  • Jam jar
  • Tea towel


1 litre


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To prepare the flowers

350 g dandelion blossoms
1 organic lemon

Dandelion water

1 litre water


1 kg sugar
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How it's done

The kids can help at the marked areas .

To prepare the flowers

350 g dandelion blossoms
1 organic lemon

Separate the yellow dandelion blossom from the green parts of the flower (yields approx. 200 g of yellow blossom), place in a pan. Peel the lemon zest using a peeler, add to the pan. Squeeze out the juice, set aside.

Dandelion water

1 litre water

Pour the water over the blossom. Bring the liquid to the boil, simmer for approx. 5 mins., cover and leave to infuse for approx. 12 hrs. or overnight. Pour the liquid through a sieve lined with a cheesecloth and into a pan, squeeze out thoroughly (yields 1 l).


1 kg sugar

Add the sugar and reserved lemon juice. Bring the mixture to the boil. Turn down the heat, reduce over a low heat for approx. 1½ hrs. until the mixture has a honey-like consistency. While still boiling hot, pour the spread into 4 clean, warm jam jars (each approx. 250 ml), seal immediately, leave to cool.

Good to know
Note: Where possible, pick the dandelions from well-known organic meadows.
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