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Dandelion jam

0
990
Kitchen Russian
Calorie content 370.1 kcal
Portions 4 port.
Cooking time 2 h
Proteins * 4.3 gr.
Fats * 1.1 gr.
Carbohydrates* 85.4 g
* per 100 gr. product
Dandelion jam
Content

Dandelion jam tastes like nothing else. It looks like flower honey. Dandelions are boiled with sugar and citric acid. You can surprise guests with such an original jam in winter by presenting them with a sunny summer jar.

Ingredients

Cooking process

step 1 out of 8
Collect 400 dandelions by cutting off the stem of the head with scissors. Dandelions should be open and flowering. Remove the petals from the heads.
step 2 out of 8
Pick up a thick-walled enamel or steel pan for cooking jam. Pour cold water over the dandelion petals. Insects that lived in flowers will begin to emerge. They must be removed with a fine sieve and discarded. Bring the dandelion petal water to a boil and reduce heat to low. Boil the contents of the pot for 10 minutes.
step 3 out of 8
Add citric acid to boiling water, mix and leave to boil for 25 minutes.
step 4 out of 8
Remove the pot from the stove and strain the contents. Squeeze the petals from the broth and discard.
step 5 out of 8
Add granulated sugar to the hot liquid, stir and return to fire.
step 6 out of 8
When the broth boils again, it will acquire a beautiful transparency and glossiness. After boiling, reduce the heat again and cook the jam for another 35-40 minutes.
step 7 out of 8
Pour thick and viscous dandelion jam into sterile glass jars, close with plastic lids.
step 8 out of 8
Serve with pancakes, pancakes, cheese cakes.

Bon Appetit!

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