Dandelion Jam with Mint

We prepare products for jam. To do this, we carefully sort out the flowers of dandelions from possible impurities. Cut off the stems, if they remain, only flowers with sepals are needed. We choose young sprigs of mint, with small leaves and delicate stems - such greens are more fragrant. Peppermint can give the greatest aroma.

Separately, it is worth mentioning the conditions for collecting dandelions. It is better to do this in May: it is during this period that dandelions contain the maximum amount of valuable substances. It is good if the flowers are harvested in the morning, before lunchtime, at this time they contain the largest amount of nectar. All this has an impact on the nutritional composition and taste characteristics of the finished jam. Also make sure that the area where you pick flowers is environmentally friendly and well away from roads, factories, and other sources of pollution. After the dandelions for jam are harvested, do not delay the start of cooking, so that the raw materials do not lose vitamins.

Rinse the dandelions thoroughly with cold running water. Let the liquid drain and squeeze lightly.

We put them in a wide saucepan, fill them with clean cold water and put them on the stove: at the maximum temperature, heat them to a boil.

While the dandelions are heated with water, wash the mint sprigs, tear off the leaves, discard the stems.

Add the mint leaves to the pan with dandelions.

When the mixture boils, set the temperature of the stove to medium-low, and cook with occasional stirring for an hour.

By the end of cooking, the liquid becomes with a clearly visible green tint, flowers and mint leaves acquire a certain degree of transparency.

We filter the broth through a fine sieve into a separate saucepan. It is important that no particles of leaves or flowers get into the liquid, it must be completely clean. To do this, you may need to strain the broth several times or use gauze.

We put the strained broth on the stove.

Pour in sugar, bring to a boil and, with occasional stirring, cook for fifty minutes.

Rinse the lemon, dry it and cut into thin quarters with the peel. The bones must be removed and discarded.

Add the sliced ​​lemons to the pot.

Cook the jam for another ten minutes.

Pour the finished jam into a pasteurized jar, roll up and let cool. Store in a cool place.