Dandelions are one of the most prolific wild plants throughout the world and especially in the UK. Most people realise, or have heard, that they can be eaten but have never actually gotten around to trying them. When boiled the flowers give off an almost honey like flavour and in our marmalade/jam they give us an apricot flavour.
The flowers are suspended within our jam, giving it a dazzling and beautiful marbled effect. This jam works perfectly on toast, but can also be served equally as well with both cold or hot pork. On top of this if mixed with apple cider vinegar it makes a lovely sticky salad dressing or mixed with soy sauce makes a sticky Asian dipping sauce for things like spring rolls and wontons.