Lime blossom jam

Linden flowers (it is better if they are freshly picked) are transferred to a colander and washed under running water. Next, we dry the flowers. We do it this way: we spread a dry and clean towel in the fresh air in the sun, spread the washed flowers out of a colander, distribute them evenly over the towel and leave for 15 minutes. During this time, the linden flowers will dry out.

While the flowers are drying, we will prepare the syrup. To do this, take a pan, preferably enameled, and pour water into it. We also pour sugar in there. We put the pan on medium heat, bring its contents to a boil, then reduce the heat and cook the syrup for 5 minutes. Do not forget to stir the brew.

We fold the clean gauze into four layers and filter the syrup through it. We return it to the pan again, bring it to a boil. At this time, we transfer the flowers to another enameled pan. Fill them with boiling syrup, cover them with a flat plate or a lid smaller than a saucepan, set the load. We leave the structure to stand like this for 15 minutes.

The time has passed - we put the pan with flowers and syrup on a low heat and cook the linden flowers in syrup for 35 minutes. In the process, jam is stirred from time to time. A couple of minutes before cooking, pour citric acid and mix everything well.

Hot jam is laid out in small sterilized jars, covered with sterile lids. Cans can be pre-sterilized in the oven or microwave. Let the jam cool completely at room temperature for a day. Then the jam should be put away for storage - in a dark and cool place.

Have a nice tea party!