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Dandelion jam in a slow cooker

0
781
Kitchen Russian
Calorie content 254.9 kcal
Portions 8 port.
Cooking time 55 minutes
Proteins * 2.9 gr.
Fats * 0.6 g
Carbohydrates* 58.5 g
* per 100 gr. product
Dandelion jam in a slow cooker
Content

Dandelion is a lovely summer flower that reminds us of warm summer days. Dandelion jam is aromatic, tasty and has a pleasant honey color. Today we will prepare jam with the help of our kitchen assistant - a multicooker, thanks to which we will save a lot of time. Join us and keep a piece of summer in your jar!

Ingredients

Cooking process

step 1 out of 5
Pour water into the multicooker bowl and add sugar and stir well - we will cook the syrup. We close the lid of the multicooker and set the "Jam" mode, if you do not have such a mode, you can set the "Pilaf" or "Stew" mode. The syrup is cooked for 15-20 minutes.
step 2 out of 5
We cut off only the buds from the dandelions, the stems are not involved in the preparation of the jam. Pour a container of water and lower the buds there. Rinse a little and remove it in a colander so that the glass has excess moisture.
step 3 out of 5
After all the sugar has dissolved in the syrup, we dip the dandelions into it. Stir with a wooden spatula and leave to cook for 20 minutes. After that, turn off and leave the jam to infuse for several hours, or better overnight.
step 4 out of 5
During the night, the jam was infused and thickened noticeably. We filter the jam through cheesecloth to get rid of the flowers. Then pour it back into the multicooker, add lemon juice and cook for 20 minutes.
step 5 out of 5
During this time, we rinse the glass jar, sterilize it in the oven at 110 degrees and boil the lid. After our jam has cooked, pour it into a glass jar, screw it on with a lid and leave it to cool down to room temperature. It is best to store the jam in a cool, dark place.

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