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Dandelion jam with cherry leaves

0
638
Kitchen Russian
Calorie content 355.2 kcal
Portions 1 port.
Cooking time 2 days
Proteins * 4.3 gr.
Fats * 1.1 gr.
Carbohydrates* 85.4 g
* per 100 gr. product
Dandelion jam with cherry leaves
Content

Dandelion jam with cherry leaves is a healthy and tasty treat. Dandelion jam can be made twice a year as they bloom in spring and fall. The most time-consuming preparation process is the process of collecting dandelions.

Ingredients

Cooking process

step 1 out of 9
Collect the dandelions ahead of time. Cut off the inflorescences with scissors.
step 2 out of 9
Rinse the dandelion florets and cherry leaves thoroughly.
step 3 out of 9
Place the washed cherry leaves and dandelion blossoms in a heavy-bottomed saucepan. Cover with cold water, bring to a boil and cook for 15 minutes.
step 4 out of 9
Strain the broth through a sieve lined with clean gauze in several layers. Squeeze the cheesecloth thoroughly.
step 5 out of 9
Pour the strained broth back into the pot. Add granulated sugar.
step 6 out of 9
Simmer for about an hour, stirring occasionally.
step 7 out of 9
Skim off the resulting foam from time to time.
step 8 out of 9
Sterilize the jars in which you will store the dandelion jam ahead of time. Jars can be sterilized in several ways: in the microwave, in the oven, or in a water bath. Pour hot jam into clean sterile jars and cover with lids, first pour boiling water over them.
step 9 out of 9
Store the jam in a cool, dark place. Brew up herbal tea and invite guests to indulge in the healthy jam.

Bon Appetit!

 

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