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06 Aug 2014

James McDaniel er vinur minn en við kynntumst þegar ég var að vinna hjá Epli.  Hann er alltaf að "posta" matarmyndum inn á Instagram og það ekkert smá girnilegum.
Hann kemur frá Alabama en kynntist manni sínum þegar hann stoppaði stutt við á Íslandi þegar hann var á leiðinni til Bandaríkjanna frá Kína þar sem hann starfaði sem leiðsögumaður og fluttist hann þess vegna í framhaldinu til Íslands.
Hann er duglegur að blanda saman amerískum mat við íslenskan og hefur verið að þróa sig áfram með íslensk hráefni. Ég sá þessa sultu hjá honum um daginn og mér hefði aldrei dottið þetta í hug. Ég bað hann því um að gefa mér uppskriftina. Hún er á ensku en er alls ekki flókin. Þetta er eithvað sem ég ætla að prufa.

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Reykjavík Urban Dandelion Jam Okay, so I basically created the recipe by looking around online at various recipes I found and randomly changing them into one that made sense for what I wanted. I apologize in advance for the lack of Metric Units - just my stubborn Americanism surfacing in strange ways.
 

Here is the basic recipe:

2 cups dandelion petals (or other flowers or berries, I plan to try making a blóðberg blueberry jam in the fall). I picked mine in some fields away from paths right after the buds had just opened.

4 cups water

The juice of half a lemon,

Zest from 1 whole lemon

4 cups sugar

1 tsp vanilla extract

1 package pectin

1-2 sprigs saffron for color (optional for bright sunny yellow color)

Enough jars to fit all the ingredients inside

 

Steps:

1. cut the flower petals off of the stem of the plant

2. wash and strain the petals in cold water

3. Boil the 4 cups of water and pour over the petals. Let it cool and brew for about 12-24 hours

4. Strain out the petals and pour the dandelion water into a pot, add lemon juice, lemon zest, 4 cups sugar, saffron, and vanilla extract - bring to boil and when sugar is dissolved add the pectin and boil for at least 2-3 more minutes. Take off the heat and let cool just slightly, pour into clean jars and seal lids.

5. Once the jars are cool they can be refrigerated and should last a few weeks.

The result is a very floral slightly bitter-sweet summer jam. Very good on toast with butter. I think the point of a good jam is to capture a moment in time. When I look at my jars of Dandelion Jam I see the very day I picked the flowers to make it, the birth of my first Summer here in Iceland - a bright sunny evening in Reykjavík, walking home from work in late May. To give credit to my main source for the recipe, I made heavy use of this one here with a few modifications: http://www.prairielandherbs.com/dandelionjelly.htm

 

Marta Rún

Hægt er að fylgjast með honum á Instagram undir MCDANIEJ

#jam #food