Dandelion jam (dandelion honey)

Step-by-step cooking

1. Step 1:

   

   A little bit about dandelions. Many undeservedly 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 they 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 jam during flowering. We cut off 400 heads of dandelion flowers, cut off only the yellow petals, since the sepals and younger flowers will give the jam the bitterness of milky juice.

3. Step 3:

   

   We send yellow petals to an enameled or stainless steel pan, DO NOT RINSE, because you will wash off all the nectar and pollen, and the jam will not have medicinal properties.

4. Step 4:

   

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

6. Step 5:

   

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

7. Step 6:

   

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

8. Step 7:

   

   Dandelion jam tones, stimulates the nervous system, improves metabolic processes, cleanses the body of toxins, stops inflammatory processes, helps in the treatment of liver diseases, reduces stomach acidity and has many other useful properties. Doctors recommend eating no more than 3 spoons of treats daily. It is better to add this fragrant medicine to tea. Enjoy your meal!