Dandelion Love Jam

Since ancient times, a love potion was prepared on the basis of dandelion jam! For many, a dandelion is a weed that has clogged the entire territory of a suburban area. For children it is a favorite material for making a solar headdress, for diligent housewives it is an ingredient for dishes and treatment of ailments. The young leaves of the plant are devoid of bitterness, the leaves are smoked instead of tobacco for cough and used as a salad. Honey is made from the opened buds, fragrant wine and fragrant jam are made from the flowers. Toasted roots replace coffee. Dandelion jam is very useful, cleanses the blood and liver, tones and relieves the effects of colds. Unlike many other medicinal plants, dandelion has no side effects, it is absolutely safe. The jam season is in late April-mid-May, when the flowers are fully ripe and rich in nectar.

Galina

Recipe author

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Composition / ingredients

servings:

Dandelion (may dandelion flowers with a yellow head are needed, along with sepals, but without a stem. it is best to collect the plant at noon on a warm sunny day in an ecologically clean place.)

350

Sugar

Water

500

Lemons

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 0 % 0 g

Carbohydrates 93 % 28 g

119 kcal

GI: 21 / 0 / 79

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Pick dandelion heads. Cut off the stems.
Step 2:
All parts of the plant contain milky juice. There is not much of it in the flowers, but it is still advisable to soak them for 20 minutes in cold water before use to remove the bitterness. Although some housewives do not soak the flowers so as not to destroy useful pollen. Before use, the flowers are well washed in several waters, since they not only have a small amount of milky juice (near the stem), but there may also be small insects. Squeeze out the flowers.
Step 3:
Transfer to a saucepan. Pour hot water. Bring to a boil. Cook for 10 minutes over moderate heat.
Step 4:
Remove from the stove and insist for 20 minutes.
Step 5:
To make the jam more fragrant, I add lemon to it. I wash the lemon, cut it into thin slices along with the peel.
Step 6:
Drain the broth into the cookware. Squeeze the flowers – you won't need them anymore. Add sugar to the broth. Put the chopped lemon. Simmer for 30 minutes, removing the foam that appears.
Step 7:
Pour hot into sterile dry glass jars and seal tightly.
Step 8:
Jam in cold form becomes much thicker and is well stored in a cool place.

Dandelion jam is very similar to honey. It can be used by people who are allergic to real honey, you can add it to the dough when making honey cake, honey cakes and gingerbread cookies.
Dandelion jam can be added to the marinade to lubricate the chicken before frying. Chicken meat processed with such a marinade turns out to be extremely tasty, with an appetizing brown crust.
The cost of products (including free dandelions) for making dandelion jam is 50 rubles/ 0.5 liters. You can't find such jam in stores. At honey fairs, the cost of a jar of 250 ml is 300 rubles!