Dandelion jam with orange
0
808
Kitchen
Russian
Calorie content
208.4 kcal
Portions
8 port.
Cooking time
50 minutes
Proteins *
2.4 gr.
Fats *
0.5 gr.
Carbohydrates*
47.1 gr.
Perhaps the most "sunny" jam is dandelion jam. Moreover, if you leave some of the petals in the syrup - they look like rays. A subtle note of orange flavors the jam, and lemon adds sourness to keep it from being too sugary. Balance of color, taste and aroma! A jar of such a treat is definitely worth preparing for the winter.
Ingredients
Cooking process
Before picking dandelion flowers, make sure the collection site is away from roadsides, factories, and other contaminated areas. It is necessary to cut only the sepals, without the stems. The best harvest period is May. We wash the collected flowers thoroughly in running water, put them on a sieve, let the water drain completely. Place 300 flowers in a wide bowl and fill with cold water so that it completely covers the dandelions. Soak in water for five hours.
Strain the soaked flowers, fill them with clean water (one liter) and put them on the stove. Bring to a boil and cook for 10-15 minutes at low temperature. Then let the broth cool slightly and filter it. Pour the broth into a saucepan and put the cut petals in it. We put on the stove and slowly heat to a boil.
We put the pot with broth and petals on the stove, add sugar and boil until the desired density. It will take approximately 30-40 minutes to cook. After that, pour the hot jam into dry sterilized jars, close the lids tightly and let them cool completely. We put the jars for storage in a cool, dark place.
Bon Appetit!