Dandelion Flower Jam — Honey-Textured Spring Preserve

Dandelions grow at the tip of a single, hollow, leafless stem that releases white milky sap when broken; their leaves form toothed rosettes at ground level. Do not pick a yellow flower unless you can identify it with certainty. At midday on a sunny day, pick fully open flowers just below the flower head. Avoid roadsides, treated gardens and parks, and places where animals are walked. Hold the green base with one hand and pull out the yellow petals with the other; do not use the green parts or stems, which make the preserve bitter. Do not wash the flowers, or their aroma will be lost in the water.

Put the infusion and sugar in a wide pot and stir until the sugar dissolves. Simmer uncovered over medium heat, skimming off the foam; the infusion will gradually thicken and turn amber. Add the lemon juice. Remove from the heat when it reaches 105°C / 221°F or when a drop runs slowly like honey on a cold plate. Do not wait for it to become honey-thick in the pot: it thickens as it cools, and overcooked jam can crystallize in the jar.