Dandelion jam (dandelion honey). Dandelion jam

Dandelion jam - exquisite, rare, original delicacy from sunny flowers.

It turns out almost dandelion honey.

• Dandelion flowers - 200-250 pieces;
• Water - 1 liter;
• Sugar - 2 kg;
• Lemon - 1 piece.

Gather dandelions in a clean area on a sunny day.

You can adapt and immediately collect the yellow part of the flowers without green leaves, but I collect them together with the sepals, because then I still sort them for insects, etc., and without the sepals, the flower falls apart.

Sort the flowers and cut off the main dense green part of the cup from them.

As a result, yellow petals with pollen will remain.

Transfer the flowers to a saucepan, add the lemon wedges. Lemon should be zest, i.e. do not grieve.

Bring the mass to a boil and cook for 5 minutes over medium heat.

Then leave the flowers to infuse in this water, for example, overnight in a cool place.

Squeeze and strain the flower mass.

Add sugar to the resulting dandelion water.

Before boiling, you need to constantly stir the mass so that the sugar dissolves, and then boil over medium heat with occasional stirring until the desired degree of density, but not less than half an hour.

Finished dandelion jam pour into clean containers: jars and bottles.

Dandelion jam is tasty and fragrant, its consistency resembles fresh honey. And how to use dandelion jam?

Morses from such jam are very tasty, especially with carbonated mineral water.

It's almost like dandelion lemonade.

Recipe 2: how to make dandelion jam and make tea

• 200 dandelion flowers
• 1 glass of water
• 500 gr sugar
• 0.5 tsp citric acid
• cherry leaves

We collect dandelions in the spring in forests and fields.

It is necessary to prepare jam on the day when you collected the flowers so that they do not have time to wither. Rinse thoroughly under running water.

Then we cut off or carefully tear off the green part of the flower (photo).

Pour sugar into a deep saucepan and fill it with water.

We put the pan on the fire and cook over low heat until the state of syrup, do not forget to stir. As soon as the sugar dissolves and the mass thickens, the syrup is ready.

Add to sugar syrup dandelions and citric acid.

Stir the jam and cook for 20 minutes after boiling.

It should boil gently for 20 minutes.

Let the jam cool down and let it brew overnight. The next day, bring the jam to a boil. Let it simmer for 10-15 minutes. You can play with shades of taste - add a little more lemon juice, or cherry leaves for flavor.

Let the jam cool down thoroughly, it will become a beautiful golden-honey color.

We filter the finished jam through a sieve or cheesecloth.

The jam is ready - it's almost like dandelion honey.

Store the finished jam in a glass jar in the refrigerator, or you can preserve it like any other jam.

The pulp can be used to make tea. To do this, put it in a cup.

Just pour the flowers with boiling water and let it brew.

Strain, and dandelion tea is ready!

Recipe 3: Dandelion - Flower Jam (Step by Step Photos)

When preparing jam, you can not separate the petals from the bud itself, but cook the flower heads completely. It is better to store jam in the refrigerator. Dandelion jam with flowers is perfect for any tea, it can be consumed separately, or spread on bread, it turns out very tasty.

• Dandelion flowers - 200 pieces
• Citric acid - 13 Grams
• Sugar - 450 Grams
• Water - 400 milliliters

Rinse dandelion flowers lightly under water, separate the petals from the flower head. Put the petals in a pot of water and place over medium heat, bring to a boil. Next, while stirring, cook the dandelions for another 13 minutes, reducing the heat.

Strain the broth through a fine strainer, you can use gauze. The main task is to squeeze dandelions out of the water as much as possible.

As a result, you will get such a brown decoction. The more flowers you use, the darker the broth will be. Pour it into a saucepan and cook over medium heat.

Add sugar when the dandelion decoction boils. Add sugar gradually, stirring constantly. Then boil everything for 13-15 minutes.

Add citric acid to the saucepan, stirring well. Leave for a couple more minutes on the stove.

Remove the saucepan from the heat and let it cool down (about 24 hours). The jam will thicken during this time.

Sterilize jars where jam is supposed to be stored. Pour the jam into jars, roll up. Dandelion jam is ready.

Recipe 4, simple: dandelion jam (with photo step by step)

• dandelions - 2 cups
• sugar - 2 cups

Wash the collected flowers, select the bugs that have fallen and separate the green sepals from the yellow flowers. You can separate manually, but much easier and faster - using scissors. There is no need to select all the green leaves, they will not harm the jam.

We put the yellow mass of flowers in a saucepan, cover with sugar and add a little water. For example, for 4 cups of dandelions with sugar, you should take 0.7 cups of water, just to be able to mix the flower mass and allow the sugar to dissolve.

The degree of readiness is easy to determine by how viscous the jam has become. The finished delicacy slowly flows from the spoon in a thin stream. It is important not to overexpose the jam on the fire, because. because of a large number sugar, it may start to caramelize and lose its floral aroma.

Recipe 5: Dandelion Flower Jam with Raisins

• Dandelions (only flowers) - 150 gr. (about 300-350 pieces)
• Sugar - 1 kg.
• Water - 2 tbsp. (for making jam)
• Seedless raisins - 150 gr.
• Water - for boiling dandelions - about 1 liter.

Everything is extremely simple. The most important thing is to collect dandelion flowers so that they are open.

It is good to do this on a beautiful summer day so that the sun shines.

When the flowers are collected, pour them into a saucepan. Rinse a little and fill with water - put on fire and bring to a boil. Drain the first water completely.

Pour our dandelions with two glasses of water and set to boil again. We will cook jam in 2-3 stages. It will depend on how thick the jam will be after the first and second cooking.

When the water starts to boil, add sugar and stir.

Cook dandelions for 20-30 minutes over low heat, stirring occasionally. If necessary, remove the resulting foam. When the time is up, turn off the heat and let the jam cool completely. I cleaned the jam after the first cooking for the night in the refrigerator.

The second time we cook the jam for another 10 minutes after boiling.

Then we take out the dandelion flowers from the jam (syrup) and let them drain in a colander.

Pour all the syrup that has drained into a saucepan.

Wash the raisins thoroughly, dry them a little with paper kitchen towels. I love using seedless raisins from the Ladyfinger grape.

Pour the raisins into the strained jam and cook over low heat for another 15-20 minutes. That's it - the jam is ready.

Recipe 6: Dandelion and Rhubarb Jam (with photo)

• Dandelions - 60 Pieces (yellow flowers)
• Rhubarb - 2 Pieces (stalk)
• Water - 1 Liter
• Lemon - 1 Piece
• Sugar - to taste

Wash the rhubarb and cut into pieces.

Put the rhubarb in a bowl. Fill with water, also squeeze the juice of one lemon. We sort out yellow leaves from dandelions, wash them and put them in a saucepan. Cook everything together over low heat for 40 minutes.

Then we filter the mass through gauze and return to the pan, put sugar (equal to the volume of the resulting mass). Stir and cook until boiling, and then - until the mass thickens.

Pour the finished jam into clean glass jars. Cool and store in the refrigerator. Now you know how to cook dandelion jam. Bon appetit!

Recipe 7, step by step: dandelion jam (with photo)

• dandelion flowers - 200-250 pcs.;
• lemon large, thin-skinned - ½ pc.;
• water - 500 ml;
• granulated sugar- 500 g.

Dandelion flowers should be collected in an ecologically clean place, away from cars, people's feet and dogs' paws. Therefore, choose a deserted clearing for harvesting. It is best to make jam from the most opened dandelions, so collect them between 11 am and 2 pm. Tear off the “hats” without stems and leaves, this will help you save time during the processing of the main ingredient before cooking the jam.

Collected flowers must be soaked in cold water for at least 12 hours, and preferably for a day. Stir the dandelions periodically and drain the water. The liquid will wash out all the debris and dust from fluffy flowers. You will be surprised how much dirt settles on the bottom of the bowl.

If you follow these rules, then dandelion jam is a complete benefit, and not harm at all.

The next day, wash the dandelions thoroughly under the tap and drain in a colander to drain all the water.

Lemon is better to take thin-skinned and large. Scald it with boiling water. Cut into small pieces of arbitrary shape. The bones can be removed immediately or later, because the broth will need to be carefully filtered before adding sugar.

Transfer the dandelions to a saucepan or jam bowl. I cooked a small portion, so I needed a small container. If you want to make more, proportionally increase the amount of ingredients indicated in this recipe for dandelion jam. Add sliced ​​lemon to the flowers.

Pour in clean water.

Place the bowl of dandelions and lemon on the stove. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, for about 15 minutes. Then remove the broth from the stove and wait for it to cool completely. Let it infuse for 2 hours.

Then filter the base of the future jam, discard the flowers and lemon slices. Make sure that there are no lemon seeds and dandelion particles left. Add granulated sugar. If you are going to roll up dandelion jam for the winter, you can put a little more sugar - 700 g.

Return the jam to the stove. Boil after boiling for about half an hour. It should simmer at the same time. If you want to get more thick jam, you can boil a little longer. The longer it cooks, the darker and more viscous it becomes.

To make dandelion jam for the winter, pour it hot into sterilized jars and seal with clean lids. You can use both twist-off lids and regular tin lids. After complete cooling under a warm dense material, you can transfer the jam for storage to the pantry, cellar or put in the refrigerator.

It is better to store it for no more than a year, because over time the sugar in it crystallizes. But, I think, things will not come to this, because I want to try this jam right away, it turns out to be so fragrant and beautiful, like the sun in a jar.

Now you know how to cook delicious jam from dandelions! Bon appetit!

Honey or dandelion jam - unusual, but tasty and healthy treat. It is used not only as a dessert, but also for the treatment of diseases. Consider the benefits and harms of dandelion jam, how to collect a plant and prepare raw materials for honey, and what recipes for making delicacies exist in cooking.

Calorie content and composition

100 g of jam contains 191 kcal. The amount of carbohydrates predominates in the jam - 48 g per 100 g of the product, while proteins and fats are contained in small amounts - less than 1 g. The composition of dandelion jam includes:

• vitamins A, B, C;
• potassium;
• magnesium;
• iron;
• sodium;
• copper.

Such a rich composition explains beneficial features dandelion honey.

Benefits of dandelion jam

Such honey can be used both for the prevention and treatment of a number of diseases. The product works in several directions at once:

1. It has a beneficial effect on the liver - often the remedy is used for hepatitis.
2. Increases immunity, destroys microbes and successfully fights colds, symptoms of cough, sore throats, bronchitis.
3. Helps to restore the gallbladder after surgery.
4. Improves digestion and metabolism.
5. Eases asthma attacks.
6. Reduces cholesterol levels.
7. It has a mild laxative effect.
8. Prevents heart disease, strengthens blood vessels.
9. Helps with arthritis and osteochondrosis.

Among other things, jam rejuvenates, improves overall tone and renews the body, removing toxins from it and purifying the blood.

When and how to collect dandelions for jam

Dandelion jam ingredients are readily available, so this treat is a good alternative to supermarket sweets. However, plants must be collected correctly.

Attention! The main condition for the collection is that you need to cut the flowers away from the roadway and industrial enterprises.

The best period for collecting is May and June. Most of the nectar in the flowers is found at noon, so this time of day is also the most favorable for harvesting raw materials.

In addition, dandelions store a large amount of nectar in dry weather, so a rainy day and a day after a rain are not best time for collection. It is recommended to cut only fully bloomed flowers.

Raw material preparation

Collected flowers are washed under running water. If the dandelions were harvested in a completely ecologically clean area, then it is not necessary to wash them for too long in order to avoid losing a significant part of the nectar. When cooking, it is the flowers that are used, the sepals must be removed.

Popular recipes for making dandelion honey

In cooking, there are many ways to make jam - from the simplest to the original, including additional ingredients to improve the taste of honey. Let's start with the easiest.

Easy Dandelion Jam Recipe

Easy-to-prepare honey from 300 dandelions is prepared in the following way. 300 inflorescences are poured into 2 glasses cold water and boil for 2 minutes. Next, the broth is thrown into a colander covered with gauze. After cooling, the flowers should be squeezed out. Add 4 cups of sugar to the liquid and boil for 7 minutes. The finished jam is poured hot into clean jars and covered with paper. After cooling, honey is stored in the refrigerator.

Thick jam from dandelion flowers

How to cook dandelion jam to make it thick and viscous? It is necessary to grind about 350 inflorescences, add 400-500 ml of water and cook for 20 minutes. Next, you need to add 1 kg of sugar, then boil for an additional 7-10 minutes. Pour jam into glass jar and leave to cool.

400 dandelion honey with lemon

Dandelion jam with lemon is a little more difficult to prepare. It requires the following ingredients:

• 400 pieces of dandelions;
• 1 or 2 lemons;
• 500 ml of water;
• 1 kg of sugar;
• 1 tsp citric acid.

The day before cooking, the flowers are poured with salted water - this way it is easier to get rid of insects. A day later, the flowers need to be squeezed, add water and boil for 15-20 minutes. Then add sugar, grated lemon and citric acid together with the zest. Cook for 5 more minutes after boiling.

Dandelion jam without cooking

Put dandelions and sugar in layers in a jar. There are 2 parts of sugar for 1 part of flowers. The mass should be carefully compacted. Finish with a layer of sugar. Next, the jar is closed with a lid and left to stand in a sunny place for 2 weeks. After this period, the jam is stored in the refrigerator.

How to use dandelion jam

This healing product is useful in the composition a variety of recipes. However, for the treatment of various diseases or ailments, there are different ways the use of honey.

For the treatment of inflammation and general tone

To reduce the negative effect of inflammatory processes, honey is added to the milk thistle solution. For general healing of the body, the remedy can be added to green tea. It is recommended to dissolve a tablespoon of jam in a glass of water and drink on an empty stomach.

With nervous tension

The impact of excessive emotional stress on the body can be reduced with a few teaspoons of dandelion jam. In this case, the remedy is washed down with warm milk or herbal tea.

For the treatment of chronic constipation

With hepatitis

You need to mix a glass of honey, beet juice, horseradish, carrots, as well as 30 ml of vodka and juice of 2 lemons. The remedy is insisted and taken 1 tablespoon every day half an hour before meals.

Features of the use of dandelion jam during pregnancy

Dandelion honey will also be useful for women during pregnancy and lactation. Why is this delicacy especially useful at this time?

1. Honey helps to make up for the lack of vitamins and minerals necessary for the female body during the bearing and feeding of the child.
2. Dandelion jam helps to get rid of edema and improve skin condition.
3. The tool strengthens the immune system and protects against colds, extremely undesirable during pregnancy.

However, dandelion jam should be used with caution during pregnancy. It is recommended to eat no more than 3 tablespoons per day. If the pregnancy proceeds with complications, then the risks side effects increase, so before use, you should always consult with your doctor.

Is it possible for children to make dandelion jam

Delicacy sometimes adversely affects the health of children. Babies under 5 years of age may develop a severe allergy to dandelion flowers.

Important! Dandelion jam can interfere with the formation of the skeleton, which is completed at 18 years of age. Therefore, before this age, it is better to take honey very rarely and in small quantities.

In any case, it is better not to take risks and consult a pediatrician before treating a child with such jam.

What can be combined with dandelion honey

Usually honey is eaten with tea and milk, spread on sandwiches and added to pastries. In addition to such a simple use, dandelion jam goes well with lemon balm, cherry leaves, licorice, young pine needles, and various useful herbs.

Contraindications and harm to the product

Despite the enormous benefits of dandelion jam, this delicacy has a number of contraindications.

1. Patients with diabetes are not recommended to consume honey due to the high amount of sugar in it.
2. People prone to allergies, especially to any honey, should take jam with caution, occasionally and in small quantities.
3. Eating jam for hypotension can further reduce blood pressure.
4. Gastric ulcer, acute gastritis and a number of other pathologies gastrointestinal tract- diseases in which the abuse of dandelion honey is highly discouraged. Large amounts of jam irritate the intestinal walls and the gastric mucosa.
5. Due to the laxative effect of jam, it should not be consumed by people prone to loose stools and intestinal disorders.

In addition, their dandelion jam is still a sweet treat. It contains a lot of sugar, so it should be consumed in moderation to avoid weight gain.

Conclusion

The benefits and harms of dandelion jam for everyone may differ depending on the state of health or age. Dandelion honey - healthy, tasty and natural product, which can replace dessert and various pharmaceutical products. However, despite the obvious benefits for the body, it is important to consider possible contraindications before using the remedy.

The benefits of dandelion jam, if there are still those who do not know:

- stimulates the nervous system;

- normalizes metabolic processes;

- increases muscle tone;

- improves appetite;

- removes toxins;

- strengthens the joints;

- improves skin condition;

- relieves inflammation;

- normalizes the processes of digestion;

- reduces the acidity of gastric juice;

- has choleretic properties.

Dandelion-based products are especially valued for their contribution to the treatment of the liver and the prevention of its diseases.

How to collect dandelions for jam

It's not very difficult, but, general rules it is simply necessary to remember them, observing them every time you collect raw materials for the next portion of this unique healing delicacy!

Jam should consist of 98-100% dandelion flowers (1-2% of leaves and stems of flowers are allowed to enrich the composition of jam with useful substances).

Flowers can be cut (for example, with scissors) or simply plucked. To do this, it is better to choose plants whose “age” is at least 2 years old, they are more valuable in terms of chemical composition. You can distinguish them by size: they are larger, and the flowers themselves are much fuller.

For making jam, it is best to use fresh flowers, not dried ones. Pay attention to the plants on which they grow: they must be healthy and lush.

Collect dandelion flowers in exceptionally clean (including - in terms of ecology!) places, away from hazardous industries, large settlements, highways, and so on.

Dandelion Jam: A Simple Step-by-Step Recipe

It is prepared for a relatively short time, and the recipe itself will not cause difficulties even for those people who are very far from the culinary arts.

Ingredients:

Rinse about 400 grams of flowers thoroughly with clean running water and chop with a kitchen knife or meat grinder.

It is also possible to use them in their entirety. Ideally, if you pre-soak them for 10-12 hours.

Cooking:

1. Pour drinking water(650 milliliters), put on medium heat and cook, after boiling, for about 25 minutes. Leave for 10 minutes and strain through cheesecloth.
2. Add the resulting broth to the pan (it is best to use aluminum utensils) and 1200 grams of beet white sugar. Cook for 10 more minutes. After that, the jam is completely ready for use.
3. If you add 50-100 milliliters more water and the same amount less sugar, you can get more liquid product- syrup, which will also be very tasty, fragrant and healthy.

Greetings to all. Despite the fact that it’s only spring outside, it’s time to think about preparing for the winter. So, already in full people collect and preserve. And next in line are the gifts of the spring months. Let's talk about yellow useful plants. Guess what I'm talking about? These are dandelions.

And do not be surprised, it turns out that you can make healing jam or honey from them. And also from these flowers make salads and dressings, or make tea.

Today I propose to learn how to prepare these yellow "hats" in the form of a sweet treat. And if you have never tried such a treat, then it's time to change it.

But before proceeding directly to the cooking process, I still want to tell you why this plant is so useful and whether it should be harvested for future use.

First of all, I want to talk about healing properties this delicacy.

These "rays" of the sun soothe and restore the body after stress. Therefore, food is prescribed for diseases of the nervous system. Inflorescences also cleanse the intestines and are good for the liver and kidneys.

Many claim that eating the plant cures arthritis. And also are a good remedy with bronchitis, asthma and tonsillitis. Plus, the syrup has antipyretic and anthelmintic effects.

Dandelions contain B vitamins, magnesium, and potassium. Therefore, they help to get rid of edema and improve the condition of the skin, as well as strengthen the immune system.

There are no special contraindications for delicacy. But at overuse May cause allergic reactions, diarrhea and nausea. Also, such a treat is not recommended for people who are sensitive to iodine, have exacerbations of gastritis or gallstones. And also who is prone to diarrhea.

How to use a healing delicacy

Do not forget that this sweetness is not just food, but everyone is like that. medicine. Therefore, you need to know how much you can eat it per day.

The dosage for colds is as follows: 1 teaspoon once a day. If you are treating any specific disease, then consume 1 teaspoon 3 times a day. AND better jam do not eat, but add to tea, so it is better absorbed.

And I also want to make a nuance on the fact that it is important not only to properly prepare such honey, but also to correctly collect plants for cooking.

• The delicacy should consist only of flowers, sometimes you can add a couple of leaves and legs.
• It is better to cut the inflorescences with scissors and do it immediately.
• Choose large yellow "caps".
• You should also use fresh rather than dried plants.
• The area where you will collect the gifts of nature should be far from the road and be environmentally friendly.

Dandelion flower jam with lemon

Well, now it's time to introduce you to cooking methods. The first option is the simplest and with the addition of citrus fruits. That will make the taste rich and spicy.

Ingredients:

• Dandelions (only inflorescences) - 300 gr.;
• Sugar - 1 kg;
• Lemon - 1 pc.;
• Water.

Cooking method:

1. First you need to collect the "hats" themselves. You need to use freshly collected inflorescences. Trim the stems and petals, we won't need them. Rinse the inflorescences under running water and let the excess water drain. Then put them in a deep bowl and fill with clean water. Cover with a lid.

Leave them overnight so that they are well brewed. And the water will take away the excess bitterness.

2. In the morning, drain the water and slightly squeeze the buds, place them in an enamel bowl.

3. Fill the spring "suns" with a liter of cold water. First, pour boiling water over the lemon, and then cut it into large slices together with the peel. Put the chopped fruit in a saucepan, mix the contents and put on medium heat.

4. Treats should be cooked for half an hour. Then remove from heat and strain through cheesecloth. You won't need the bush anymore.

5. Pour the strained broth back into the pan. Next add sugar and stir. Put on medium heat.

6. Cook until thickened for 30-40 minutes, and in the process, the fire must be reduced. Remember to stir the contents periodically.

7. The result should be a thickened and darkened consistency. It must still be poured hot into sterilized jars and corked well.

Dandelion jam with petals and orange

This recipe is also very original. Moreover, you can make both a transparent syrup and thick.

Ingredients:

• Flowers - 400-450 pcs.;
• Lemon - 1 pc.;
• Orange - 1 pc.;
• Sugar - 1 kg;
• Water - 1 liter.

Cooking method:

1. First of all, divide the dandelions into two piles: 300 and 150 pieces each. Soak the first pile in water.

2. But from the second pile, cut off the petals with scissors, removing the leaves and stem, and for now move them aside. Rinse the buds from the first pile in water and drain the water. Then fill with water again, leave for 5 hours to soak.

3. After the time has elapsed, the water must be drained. Transfer the flower mass to a saucepan and pour clean water. Boil for 10-15 minutes over medium heat. Cool the broth a little and strain through a sieve.

In this purified syrup, you need to put the petals and put it on moderate heat again.

4. While the liquid has not boiled, wash the orange and lemon. Then cut the citrus fruits into rings, remove the seeds. And cut each ring into 4-5 parts.

5. As soon as the syrup boils, add chopped fruit and cook for 20 minutes.

7. Add sugar to the broth and cook until thickened over low heat. Approximate cooking time 10-15 minutes.

8. Now strain the liquid again and cool. Pour into sterilized jars and close the lid. Remove to refrigerator.

If you want your blanks to be without petals, then you need to filter several times, if on the contrary, with petals, then once is enough.

Healthy Liver Recipe with Honey and Citric Acid

Here is another very simple option that even a beginner can handle. And citric acid, by the way, will help in the preservation of our treats.

Ingredients:

• Dandelions - 300 pcs.;
• Sugar - 1 kg;
• Water - 2 tbsp.;
• Honey - 50 gr.;
• Citric acid - 1/2 teaspoon.

Cooking method:

1. Pour water into a saucepan, turn on the fire and wait until it boils. Pour sugar into boiling water, stir and wait until it is completely dissolved.

2. At this time, cut the stems from the buds. Rinse the inflorescences themselves with water and add them to the boiling sugar syrup.

3. Cook the mass over medium heat for 20 minutes. 5 minutes before the end, pour citric acid and add honey. After turn off the fire and cool the broth. Put it in the refrigerator for 24 hours.

After a day, strain the syrup through a sieve.

4. The filtered liquid must be put back on low heat and boiled for 20 minutes. After cooling and pour into jars. Store in a cool and dark place.

Dandelion jam from Alla Kovalchuk without stalks

The next option is similar to the previous ones, but slightly different in cooking. Try this recipe, maybe you will like it.

Ingredients:

• Dandelions - 100 gr. (only inflorescences are needed);
• Sugar - 0.5 kg;
• Lemon - 1/2 pc.;
• Water.

Cooking method:

1. Rinse the yellow "suns", namely the flowers themselves, and fill with clean water. Leave them on all night.

Cut off stems and leaves with scissors.

2. When the night ends, that is, in the morning, start cooking sugar syrup. To do this, pour 1 cup of water into a saucepan and add sugar. Cook over a slow fire, stirring constantly until the sugar is completely dissolved.

3. And drain the water from the soaked inflorescences and add them to the boiling sugar syrup. Pour lemon juice and chopped zest into the same consistency.

4. Cook everything over low heat for 20 minutes. Then turn off the heat and cover the broth with a lid, let it infuse for 12 hours.

5. After the elapsed time, strain the syrup through cheesecloth and bring the already clear liquid to a boil.

The best option for making jam without cooking, sugar and straining

And now we will prepare a delicacy without heat treatment, the so-called dandelion ginseng. This mass retains all the vitamins.

Ingredients:

• Dandelions - 400 gr.;
• Natural honey - 50 grams.

Cooking method:

1. We need flowers with stems. Be sure to rinse and soak them in water for 24 hours. Then squeeze and scroll in a meat grinder.
2. Next, combine the resulting slurry with honey, mixing well. Cover everything with a lid and let your creation infuse for 12 hours, but occasionally stir the healing food.
3. That's all. Place the mass in a glass jar and store in the refrigerator.

The easiest recipe for dandelion jam for 400 pieces of inflorescences without additives

Well, for those who do not want to use any additives in the recipe, except for the plants themselves, the following method. True, sugar still has to be added, otherwise the taste will be bitter.

Ingredients:

• Dandelions - 400 pcs.;
• Pure filtered water - 2 tbsp.;
• Sugar - 7 cups.

Cooking method:

1. Rinse and dry the flowers. Take scissors and remove all unnecessary parts, leaving only the inflorescences.

2. Place the prepared plants in a saucepan and cover with water. Close the lid and leave overnight.

3. In the morning, turn on the fire and carefully place the pot with the infused broth without shaking it. Bring to a boil and boil for 2-3 minutes.

4. Cool the broth and strain it.

5. Now add sugar and boil the liquid again for 7 minutes under a closed lid. The fire must be small.

6. If you want to get a thick treat, then repeat the previous procedure twice for 5 minutes.

7. Pour the finished syrup into sterile jars and roll up. Store in a dark and cool place.

Video recipe on how to cook dandelion jam without lemon

I would also like to draw your attention to the fact that in this and in the previous versions, only the flowers themselves should be used, or rather the petals without green parts.

That is, try to cut off the entire sepal, as it can be bitter in taste. Although many do not get rid of it, everything is an amateur. And in the version without heat treatment, the whole plant is also used, since the output is a healing mixture.

In fact, I recently learned that you can make jam from dandelions. So this year I will try to cook. If you have been making this delicacy for more than a year, then share recipes and reviews in the comments.