How to make dandelion jam

Dandelion jam has gained its popularity due to its innumerable beneficial properties. Delicacy, prepared on the basis of the flowers of the sun, is considered to be a mine of microelements that can cope with many serious diseases.

Dandelion Jam: Classic

• dandelions - 570 gr.
• purified water - 0.5 l.
• sugar sand - 1.7 kg.

1. Carefully sort the flowers of the plant, separate the stalk from the petals. Flush past is not recommended. Thus, you can keep the maximum amount of micronutrients and vitamins.
2. Pour water into the pan of the desired size, add the processed petals. Place the container on the stove, wait for boiling.Tom contents of 2-3 minutes. Wrap the colander with gauze.
3. Strain the broth through the prepared device, get rid of the flowers. Add sugar to the prepared liquid. Place the pan on the hob again, stew for about 15 minutes.
4. After a while, the resulting jam should be packaged in sterilized jars. Roll up hot product with clean covers.
5. Turn over the glass container, wrap it with a warm cloth. In a day the delicacy is removed in a dark place with a low temperature.

Dandelion Jam and Citric Acid

• peeled dandelions (petals) - 400 gr.
• sugar - 1.2 kg.
• citric acid - 7 gr.
• drinking water - 0.6 l.

1. Pour sugar in a small refractory container, add water. Send the pan to the stove, stew the composition until the granules disappear.
2. As soon as the syrup begins to boil, pour in the prepared dandelion flowers. Stir the ingredients, wait for the re-boiling.
3. With the advent of bubbles, the composition must be boiled for a third of an hour. A few minutes before readiness you need to pour lemon powder. Turn off the stove, knead the components.
4. Leave the jam in a saucepan for 20-22 hours.With the onset of the next day, the delicacy must be pressed through a gauze cloth. Purified syrup is again boiled down.
5. Put the pan on the stove, cook jam for 25 minutes. Next, pour the sweet mass in a sterile container, roll the classic method. Keep the jam in the pantry.

Dandelion and Lemon Jam

• dandelion flowers - 450 gr.
• lemon - 2 pcs.
• Cherry leaves - 15-20 pcs.
• sugar - 1.8 kg.
• clean water - 1.5 l.

1. Crush the cherry leaves or pass them through the press. Wash citrus, rub on a fine grater. Lemons can also be turned into mush using a food processor.
2. In a saucepan combine the flowers of dandelion, chopped cherry leaves and citrus puree. Pour in water. Put the container on the fire, wait for boiling. Further, the composition is cooked for 10-12 minutes.
3. After that, the pan should be removed from the stove, leave for a day until the desired flavor is obtained. After a time, strain the broth, pour into a clean pan, turn on the hob. As soon as the liquid boils, add sugar.
4. Jam is cooked on low heat for 55 minutes. After that, pack the sweet mass in small glass jars. You can roll up the jam in the classical way or use it the next day.

Dandelion jam with pear

• flower baskets - 320 gr.
• water - 1.5 l.
• orange - 1 pc.
• pear - 1 pc.
• lemon - 2 pcs.
• sugar - 1.4 kg.

1. Send in advance prepared flowers in a pan covered with enamel. Wash the fruit and chop into small pieces with the peel. Pour into a common saucepan.
2. Fill the products with some water, turn on the stove. Boil the components for about 1.5 hours. Turn off the stove, wait for the broth to cool to an acceptable temperature, squeeze the mass well in a convenient way.
3. Again, put the dandelion broth on the burner, add sugar. Boil the product in the classical way for at least 1 hour, stirring occasionally. Wait for cooling, pack up the jam on the banks.

Dandelion and Citrus Jam

• dandelion flowers - 320 gr.
• water - 1.4 l.
• lemon - 1 pc.
• orange - 2 pcs.
• sugar sand - 1.2 kg.

1. Choose medium citrus with a pleasant aroma, wash with running water. Cut the fruit into thin rings along with the zest.
2. Take a metal basin, send dandelions and citrus fruits into it. Turn on the stove, cook the product for 1 hour. Next, the mixture must be passed through the fabric and squeeze well.
3. Refill the iron basin or pan with a ready-made decoction, add sugar. Boil the mixture for at least 50 minutes.
4. Systematically stir the mass.Roll up the jam in sterilized containers, close the nylon. Also, a treat can be consumed after two days.

Cold dandelion jam

• dandelions (prepared) - 380 gr.
• brown sugar - 950 gr.

1. For a similar method of obtaining delicacy, you need to take a large glass container (pre-sterilized). At the bottom of the jar place the inflorescences of dandelions.
2. Further, granulated sugar is poured twice as much as plants. Alternate components by following instructions. As soon as you spread out the last layer, you need to start pressing the product with a toller.
3. Having done some simple manipulations, tie a double gauze cloth over the neck of the container. Leave the product for 50 days in a dark room with a temperature not exceeding 16 degrees.
4. Also provides a faster way to make jam. Leave the pressed products at room temperature (in the closet).
5. The treat will start to ferment, after a fortnight it needs to be drained. Then pour the mass into small containers, keep in the refrigerator.

Dandelion and Melon Jam

• Dandelion Flowers - 370 g.
• melon pulp - 130 gr.
• sugar - 2.2 kg.
• water - 1.9 l.

1. Send the prepared dandelion flowers to the saucepan, boil clean water separately, pour in to the plant. Cover the container with the product lid. Leave for 20 hours.
2. With the onset of the next day, strain the infusion in the usual way. Pour the liquid into a clean refractory container. Chop melon into cubes, add sugar.
3. Turn on the stove, put a saucepan on it. Boil the components at minimum power to a thick consistency.
4. Keep track of the condition of the mixture, do not forget to stir it with a wooden spatula. Next, the product rolls up in the classical way and is stored in a dark place for storage.

Dandelion Pectin Jam

• table water - 1.7 l.
• sugar -1.6 kg.
• lemon - 1 pc.
• dandelions (flowers) - 420 gr.
• pectin (powder) - 100 gr.

1. If necessary, sort the flowers, fill them with water, put on fire. Wait for the boil, reduce the power of the burner. Boil the product for 6-8 minutes.
2. Remove the pan with the composition to the side, wait for cooling. Cover the container with a lid, leave the broth until the morning.
3. With the onset of the next day, the liquid must be filtered through a fine sieve or cheesecloth.Send the cleaned broth to the stove, add sugar.
4. Carefully follow the cooking process, remove the formed foam. Cooking time is 12 minutes. Next, the burner needs to be turned off, and the mass is cooled.
5. Mix the pectin into the syrup, send it back to the fire. Tom jam for a while until thickening. After that, fresh citrus juice is added.
6. Delicacy is thoroughly mixed. Prepack ready dandelion jam on pre-sterilized containers. Close the capron covers. Keep out of the reach of sunlight.

Mint dandelion jam

• Dandelion Flowers - 435 g.
• sugar - 2.3 kg.
• purified water - 2 liters.
• fresh mint - 50 gr.
• lime - 7 pcs.

1. Put the peeled flowers into a refractory cup, add mint leaves and diced lime with zest to dandelions. Pour the required amount of purified liquid, send to the stove.
2. As soon as the composition starts to boil, boil the products for 20 minutes. Next, pass the composition through a fine sieve. Re-put the liquid on the fire, pour sand.
3. Stir the mass and cook for 2 hours.Pour into ceramic containers, use the next day. Store the jam preferably in the refrigerator.

Dandelion jam can be consumed all year round. Thus you will feed the body with vitamins and strengthen the immune system without fear of various viruses. Add a treat to your favorite tea or add to baking.

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