How to make delicious dandelion jam at home? TOP 6 recipes with photos. Culinary tips and secrets. Video recipes.
Dandelions are amazingly cute flowers that generously fill green meadows in spring. In addition to being a beautiful plant, it is also surprisingly useful. Therefore, many housewives from yellow petals make an extraordinary dandelion jam. This amber delicacy is a real storehouse of vitamins for the body. It strengthens the immune system, is useful for diseases of the liver, gallbladder, urinary tract, lung problems and anemia. But it must be prepared correctly in order to preserve useful substances. We offer TOP-6 recipes with photos of how to properly cook dandelion jam.
Cooking tips and subtleties
- Collect dandelion on a sunny day, at noon, when the buds are fully open. On the eve of the collection, the weather should be dry, without rain. These flowers contain the most nectar. After the rain, all the nectar will be washed off with it.
- Collect the plant in places far from roads and highways, in meadows or forest clearings. Do not pick flowers near roads or plants. Even a city park is not suitable. Otherwise, the jam will come out with harmful chemicals.
- Pluck inflorescences under the very sepals without legs. Although for some types of jam, only yellow petals are collected.
- It is better to collect adult plants, they have a thick leg and a dense inflorescence. Young ones with a thin stem, small flowers, contain few nutrients and juice.
- Pour the jam into clean, sterile jars and cover with tight and durable lids.
- Store the workpiece in a cool place: in the refrigerator or cellar. Do not keep it for more than 3 years. with each subsequent year, the benefits will be lost.
Jam with petals
A truly beautiful dish with healing properties - an extraordinary dandelion jam with petals. It is healthy to eat for breakfast, but it is easier to prepare than it seems at first glance.
- Caloric content per 100 g - 269 kcal.
- Servings - 2 L
- Cooking time - 1 hour 45 minutes
Ingredients:
- Dandelions - 400 g
- Water - 1 l
- Sugar - 1, 2 kg
- Citric acid - 0.5 tsp
Making petal dandelion jam:
- Separate the yellow flowers from the stems. Then wash off the dirt or soak in water for a while.
- Transfer clean flowers to an enamel pan, cover with water and bring to a boil.
- Simmer over moderate heat for 15 minutes and add citric acid.
- After 25 minutes, use a sieve or colander to remove half of the flowers for beauty.
- Then add sugar and cook for 40 minutes. The density of the jam depends on the cooking time. Therefore, adjust the consistency yourself.
Mint jam
Sunflower jam is healthy and tasty, and the taste resembles the consistency of honey. Prepare dandelion and mint jam for the winter, and the aromatic variation of the preparation will sparkle with new shades of taste.
Ingredients:
- Dandelion flowers - 400 pcs.
- Fresh mint - 50 sprigs with leaves
- Lemons - 2 pcs.
- Sugar - 1.5 kg
- Water - 1 l
Making dandelion mint jam:
- Pour water into a saucepan, add sugar and boil the syrup.
- Wash the lemons without cutting the peel, cut into slices and remove the seeds, because they add bitterness. Dip them in syrup.
- Add washed mint sprigs and dandelion petals without green buds.
- Boil the contents of the pan and leave to infuse overnight.
- The next day, bring the jam to a boil again and cook for 30 minutes.
- Then pour the hot dandelion and mint jam into clean and dry jars. Cap them tightly and leave to store. You can store the workpiece at room temperature.
Sugar Free Dandelion & Ginger Honey
Sugar-free dandelion jam or dandelion honey has great taste and healing properties. By replacing sugar with bee honey, the workpiece acquires twice the amount of nutrients.
Ingredients:
- Dandelion flowers - 200 pcs.
- Natural liquid honey - 0.5 l
- Fresh ginger root (unpeeled) - 2 cm
- Lemon zest - from 1 lemon
- Lemon juice - from 0.5 lemons
Making dandelion honey without sugar:
- Spread fresh dandelion flowers on paper and leave for 2 hours for insects to come out. Then fold them loosely into the jar to leave room for the honey.
- Add lemon zest and juice and finely chopped unpeeled ginger to the jar. The more ginger you add, the more piquant the workpiece will turn out.
- Next, pour natural honey into the jar so that it completely covers the products. Close the container with a lid and leave for a day, shake it periodically so that everything mixes well.
- Leave the jar to infuse for 3 weeks. Then drain the honey through a thick sieve and transfer to another storage container.
- Store sugar-free dandelion honey in a cool dark place.
Jam with honey and lemon
Delicious and natural sunny dandelion jam on honey at home is a snap to prepare. It is fragrant and tasty, very healthy, and in winter it will warm the body and soul.
Ingredients:
- Dandelion flowers - 350 pcs.
- Lemon - 1 pc.
- Water - 750 ml
- Honey - 500 g
Making honey and lemon jam:
- Rinse dandelion flowers without stems, cover with water and leave to infuse for 4 hours.
- Squeeze the juice out of the lemon.
- Finely chop the remaining lemon pulp with the peel and add to the dandelions.
- Put the lemon and dandelions on fire, simmer, reduce heat, and simmer for 10 minutes.
- Then strain them through a sieve and squeeze out the flowers with lemon.
- Bring the broth to a boil, add honey and lemon juice.
- After boiling, remove the pan from the heat and pour the jam into dry, sterilized jars.
- Roll up the lids, turn the jars upside down and cool completely.
- Store dandelion honey jam in a cool dark place.
Jam with lemon
Delicious dandelion jam with lemon is tasty and healthy. It will support the immune system in good shape and defeat muscle pain. It can be used to prepare drinks, soak muffins and cake layers.
Ingredients:
- Dandelion flowers (without stems) - 500 pcs.
- Sugar - 2 kg
- Lemon - 1-2 pcs.
- Water - 4-5 tbsp.
Making Dandelion Lemon Jam:
- Wash the dandelion flowers and put them in a saucepan.
- Wash the lemon, cut into pieces along with the peel and add to the pan to the dandelions.
- Pour boiling water over the food and cook for 5-10 minutes. Leave to infuse for 1 hour. After that, strain the contents through a sieve.
- Pour sugar into the resulting dandelion liquid and cook for 1 hour over low heat. You can cook for longer until the desired jam thickness.
- Pour the prepared dandelion and lemon jam into jars and store in a cool place.
Jam with citric acid and oranges
Fragrant jam of young dandelion leaves with citric acid. The fresh leaves of the plant are devoid of bitterness, so they learn not only a healthy food product, but also very tasty.
Ingredients:
- Dandelions - 200 flowers
- Water - 0.5 l
- Sugar - 600 g
- Citric acid - 0.4 tsp
- Oranges - 1 pc.
Making dandelion jam with citric acid and oranges:
- Separate the yellow dandelion flowers from the green sepals.
- Squeeze the juice out of the oranges and grate the zest.
- Fold the flowers in an enamel or stainless steel dish, add orange juice and zest.
- Fill everything with water, put on fire and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Add citric acid to the boiling broth, stir and leave to simmer over low heat for 25 minutes.
- Remove the pan from heat and strain the broth.
- Add sugar to the broth, stir and return to heat.
- Reduce heat and simmer for 40 minutes. The longer you cook, the thicker the jam will be.
- Pour the citric acid and orange dandelion jam into glass jars and cover them with plastic lids.
