Dandelion jam (dandelion honey)

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   A little about dandelions. Many people unfairly consider dandelions to be weeds, although their mineral composition is very rich. These beautiful golden flowers contain phosphorus, potassium, calcium, iron, zinc and manganese, and also contain small amounts of iodine, selenium, copper and other trace elements. They contain quite a lot of B vitamins, ascorbic acid and beta-carotene. Therefore, having a jar of this jam is very useful for every family.

2. STEP 2

   

   How to make jam. Dandelions are suitable for making jam during flowering. We cut off 400 heads of dandelion flowers, cutting off only the yellow petals, since the sepals and receptacle will add the bitterness of milky juice to the jam.

3. STEP 3

   

   Place the yellow petals in an enamel or stainless steel pan, DO NOT WASH, as you will wash away all the nectar and pollen, and the jam will not have medicinal properties.

4. STEP 4

   

   Pour water over the petals, bring to a boil and simmer for 10 minutes. Add citric acid to the boiling broth and simmer over low heat for another 25 minutes.

5. STEP 5

   

   Remove the pan from the heat and strain the broth, discarding the used petals. Add sugar to the broth, stir and put it on the fire again. Bring to a boil and simmer over low heat for 40 - 50 minutes. The longer you cook, the thicker the jam will be.

6. STEP 6

   

   Pour the jam into glass jars and seal. It is also perfectly stored under plastic covers in the cellar or refrigerator.

7. STEP 7

   

   Dandelion jam tones, stimulates the nervous system, improves metabolic processes, cleanses the body of toxins, stops inflammatory processes, helps treat liver diseases, reduces stomach acidity and has many other beneficial properties. Doctors recommend eating no more than 3 spoons of the treat daily. It is better to add this aromatic medicine to tea. Bon appetit!