The benefits of dandelion jam, if there are still those who don’t know:

- stimulates the nervous system;

— normalizes metabolic processes;

- increases muscle tone;

- improves appetite;

- removes toxins;

- strengthens joints;

— improves skin condition;

- relieves inflammation;

— normalizes digestion processes;

- reduces the acidity of gastric juice;

- has choleretic properties.

Dandelion-based products are especially valued for their contribution to healing the liver and preventing liver diseases.

How to properly collect dandelions for jam

This is not very difficult, but you simply need to remember the general rules, observing them every time you collect raw materials for the next portion of this unique healing delicacy!

The jam should consist of 98-100% dandelion flowers (1-2% leaves and stems of flowers are allowed to enrich the composition of the jam with useful substances).

Flowers can be cut (for example, with scissors) or simply picked. To do this, it is better to choose plants whose “age” is at least 2 years; they are more valuable in terms of chemical composition. You can distinguish them by their size: they are larger, and the flowers themselves are much fuller.

To make jam, it is best to use fresh flowers rather than dried ones. Pay attention to the plants on which they grow: they must be healthy and lush.

Collect dandelion flowers in exceptionally clean (including environmentally friendly!) places, far from hazardous industries, large populated areas, highways, and so on.

Dandelion jam: a simple step-by-step recipe

It takes a relatively short time to prepare, and the recipe itself will not cause difficulties even for those people who are very far from culinary art.

Ingredients:

Rinse about 400 grams of flowers thoroughly with clean running water and chop using a kitchen knife or meat grinder.

It is also possible to use them in their entirety. Ideally, pre-soak them for 10-12 hours.

Preparation:

1. Pour in drinking water (650 milliliters), put on medium heat and cook, after boiling, for about 25 minutes. Leave for 10 minutes and strain through cheesecloth.
2. Add the resulting broth to the pan (it is best to use aluminum utensils) and 1200 grams of beetroot white sugar. Cook for another 10 minutes. After this, the jam is completely ready for use.
3. If you add 50-100 milliliters more water and the same number of grams less sugar, you can get a more liquid product - syrup, which will also be very tasty, aromatic and healthy.

Who doesn't love jam?

Both children and adults are not averse to enjoying this sweet product. What jam is not made from?

All kinds of fruits and berries are used. Caring housewives prepare it for the winter so that everyone in the household can eat it with pleasure all winter long.

Meanwhile, jam can be made from simple dandelions. Preparing such jam does not involve large expenditures on our budget. It is not only tasty, but also healthy.

What are the benefits of dandelion?

The plant is a perennial, considered a weed and has about 1 thousand species. But people call it not only dandelion. It has many other names, for example, milkman.

To date, only about 70 species have been studied. This is quite enough to use them to treat various ailments.

Dandelion has a voluminous inflorescence, and inside the stem there is milky juice.

The flower belongs to the honey plant.

It contains many substances that have undoubted benefits for our body.

Moreover, substances with beneficial properties are contained in both the tops and roots. But here one feature should be taken into account.

The maximum beneficial properties of dandelion will only appear if the flower is collected correctly and on time.

Each plant has its own specific timing when the concentration of unique beneficial substances in their juices is maximum. Their collection begins when the buds just begin to open.

At this time, in their composition one can find sufficient organic acids and glycosides, which give the plant its characteristic bitterness.

The plant contains a lot of fatty and resinous substances, saponins.

If we are talking about pollen, then in it you can find half of the elements that D.I. Mendeleev included it in his table.

• Dandelion leaves

Dandelion leaves are plucked earlier.

In order to get an excellent vitamin cocktail, just pour boiling water over the young shoots. There is almost no bitterness in young plants. You can make a fresh salad from them, which, by the way, is practiced quite often.

In some countries, young dandelion shoots are used in the same way as parsley and other greens. In a number of European countries, dandelion is even grown in the garden.

• Dandelion roots

Dandelion roots make an excellent tonic drink. According to many, it can invigorate no less than.

There are a lot of folk recipes where the presence of dandelion is mandatory.

An extract is prepared from the roots, which can help with various ailments:

• It would be appropriate to use it if the lymph nodes are inflamed.
• This remedy is good if you have constipation.
• Dermatitis is also an indication for the use of dandelion root extract.
• It will be a good remedy for people who have increased nervous excitability.
• Dandelions are useful during the rehabilitation period for people who have suffered a stroke. For women who are breastfeeding, dandelion is recommended to enhance lactation.
• The use of dandelion is a serious prevention against the occurrence of malignant neoplasms and diabetes.
• It is used for many liver diseases accompanied by jaundice. The plant has antiviral and anthelmintic effects.

Dandelion jam - preparation rules

The flowers of the plant are the basis for making jam.

Despite the fact that the plant is a weed, its components clearly exhibit their medicinal properties.

The healing properties of dandelion jam

So, what are the benefits of jam from this plant?

In any case, no matter what ailments you have, drinking dandelion jam is always associated with lifting your mood and good spirits. This jam is not only famous for its medicinal properties, but it is also delicious.

It can be used usefully in the following cases:

• Undoubtedly, it will show positive qualities in relation to those who monitor their weight and decide to lose weight. After all, dandelion jam can prevent obesity;
• It will also be useful for people with a history of gastritis. This circumstance is due to the fact that it is able to neutralize the increased secretion of gastric juice;
• Dandelion jam will increase appetite and normalize digestion in general;
• If you take dandelion jam every day, at least a teaspoon, you can ensure that excess fluid simply disappears from the body;
• Jam from a similar plant with honey is an effective remedy in the fight against fever;
• Its use helps remove stones from the gallbladder;
• It is useful to use it for people who have problems with the spleen;
• Asthmatics should definitely eat several spoons of this jam a day. In this way, attacks of suffocation can be prevented. The therapeutic effect is due to the fact that honey plants have the ability to dilate blood vessels. It will also help with cough;
• Jam will be an indispensable help for those who have liver problems. Liver hepatocytes have enormous regenerative capacity. However, with hepatitis they die in such large numbers. But dandelion jam helps them recover, enhancing regeneration processes.

• Where to collect flowers?

Particular attention should be paid to the question of where to collect dandelions.

Dandelion absorbs quite well all the chemicals that can remain in it even after it has been subjected to heat treatment.

Therefore, it is better not to even try to make jam from city flowers or those that were collected near highways.

For collection, it is better to choose a clearing far from the bustle of the city. It is better to do this on a calm, sunny day, and collect only those flowers that have finally opened.

Making dandelion jam

Many, after reading this article, will express a desire to make such jam themselves. The question immediately arises, how to cook?

Indeed, for someone who has never done this before, the task is difficult, but quite doable. How to cook this wonderful healing jam? And how to make the jam tasty?

There is nothing complicated about this, the recipe is understandable and can be performed by almost any housewife. The main thing is to do everything step by step and accurately.

Ingredients

For 200-250 pieces of flowers (you need to select them individually) you will need a kilogram of sugar, juice from half a lemon or 2 tablespoons of citric acid.

• Preparing the flowers of the plant. Sorting is carried out, and the head and stalk are separated. Some leave the stalk. This cannot be done, otherwise the jam will acquire an unpleasant greenish tint. The color of properly cooked jam should be rich and sunny.
• After the raw materials are sorted, they are washed and placed in a colander to remove excess moisture.
• The flowers that have had time to dry are placed in water and boiled. The exposure lasts no more than 15 minutes. It is better if the dishes for these purposes are made of ceramics or glass.
• Then the future jam should be infused. The infusion time is considerable and is at least 8 hours. To do this, place the pan in a cool place.
• When the infusion time has expired, the mixture must be strained. This is done as efficiently as possible, carefully squeezing the flowers. Otherwise, the volume of jam will simply decrease.
• Then repeated boiling is carried out. As soon as the liquid boils, sugar is immediately added to it and cooked for another 20 minutes.
• Before finishing, add the juice of half a lemon. After this, the color of the jam becomes amber and rich. If you don’t have lemon on hand, you can replace it with citric acid.
• As soon as the consistency of the jam becomes thicker, it is removed from the stove.
• Once the syrup thickens, it will resemble honey in appearance. Then it needs to be poured into jars and the product will be ready for use.

Dandelion jam – Recipe from a reader

Now I will not tell you what ailments people treat with the help of this plant and what vitamins it contains, but I will note that it is advisable to eat only half a teaspoon of this jam a day and you can forget about all viral diseases.

Due to the fact that now is the dandelion season, they are blooming in the meadows like the sun, I recommend immediately starting to prepare delicious dandelion jam. You will be very surprised, however, the process itself is very easy.

So, the components:

• a handful of dandelions,
• 350 grams of sugar,
• glass of water

Preparation:

Let's start the cooking process right away with the hardest part - picking dandelions on the street. We will immediately throw away the stems or tear the flowers so that only the tops are torn off. We choose flowers that have opened. I usually always call my seven-year-old daughter for help. She not only helps me pick dandelions, but also manages to weave wreaths.

• We go home with picked flowers.
• We wash each flower thoroughly.
• Place the washed flowers in a saucepan.
• Fill them with a glass of water.
• Place the pan with dandelion flowers on the fire. Boil them for five minutes after the water has completely boiled.
• Then filter the resulting broth through cheesecloth.
• Add sugar to it and put it on the fire again.
• Cook the jam to the consistency that suits you best.

Using a regular tablespoon, put the finished jam into jars and seal them tightly with lids.

Contraindications for use

Despite the fact that such a product has undoubted benefits, it can also cause harm.

A number of people who are hypersensitive to dandelion jam may have an individual intolerance.

The plant can cause allergies, so those who suffer from hay fever should avoid using it.

Gastric ulcer, gastritis with secretory insufficiency are also limitations.

Make delicious dandelion jam and be healthy!

Greetings to all. Despite the fact that it’s only spring outside, it’s time to think about winter preparations. So, people are already collecting and preserving everything. And next in line are the next gifts of the spring months. We will talk about yellow and useful plants. Have you guessed what I mean? These are dandelions.

And don’t be surprised, it turns out that you can make healing jam or honey from them. Salads and dressings are also made from these flowers, or tea is brewed.

Today I propose to find out how to prepare these yellow “caps” in the form of a sweet delicacy. And if you have never tried such a treat, then it’s time to change that.

But before proceeding directly to the cooking process, I would still like to tell you why this plant is so useful and whether it should be harvested for future use.

First of all, of course, I want to talk about the healing properties of this delicacy.

These “rays” of the sun calm and restore the body after suffering stress. Therefore, the food is prescribed for diseases of the nervous system. The inflorescences also cleanse the intestines and are good for the liver and kidneys.

Many claim that consuming the plant cures arthritis. They are also a good remedy for bronchitis, asthma and sore throat. Plus, the syrup has antipyretic and anthelmintic effects.

Dandelions contain B vitamins, magnesium, and potassium. Therefore, they help get rid of swelling and improve skin condition, as well as strengthen the immune system.

The delicacy has no special contraindications. But if consumed excessively, it can cause allergic reactions, diarrhea and nausea. This treat is also not recommended for people who are sensitive to iodine, have exacerbations of gastritis or have gallstones. And also who is prone to diarrhea.

How to properly consume a healing treat

Do not forget that this sweetness is not just food, but all such medicine. Therefore, you need to know how much you can eat per day.

The dosage for colds is as follows: 1 teaspoon once a day. If you are treating a specific disease, then take 1 teaspoon 3 times a day. And it’s better not to eat jam, but to add it to tea, so it will be better absorbed.

And I would also like to point out that it is important not only to prepare such honey correctly, but also to correctly collect the plants for cooking.

• The treat should consist only of flowers, sometimes you can add a couple of leaves and stems.
• It is better to cut the inflorescences with scissors and do it right away.
• Choose large yellow caps.
• You should also use fresh rather than dried plants.
• The area where you will collect nature's gifts should be far from the road and be environmentally friendly.

Dandelion flower jam with lemon

Well, now is the time to introduce you to cooking methods. The first option is the simplest and with the addition of citrus fruits. This will make the taste rich and piquant.

Ingredients:

• Dandelions (inflorescences only) - 300 gr.;
• Sugar - 1 kg;
• Lemon - 1 pc.;
• Water.

Cooking method:

1. First, you need to assemble the “caps” themselves. You need to use freshly collected inflorescences. Trim the stems and petals; we won't need them. Rinse the inflorescences under running water and allow excess water to drain. Then place them in a deep bowl and fill with clean water. Cover with a lid.

Leave them overnight to steep well. And water will take away excess bitterness.

2. In the morning, drain the water and lightly squeeze the buds, place them in an enamel bowl.

3. Fill the spring “suns” with a liter of cold water. First, pour boiling water over the lemon, and then cut it into large slices along with the peel. Place the chopped fruit in a saucepan, stir the contents and place over medium heat.

4. The treat should be cooked for half an hour. Then remove from heat and strain through cheesecloth. You won't need any more grounds.

5. Pour the strained broth back into the pan. Next, add sugar and stir. Place on medium heat.

6. Cook until thickened for 30-40 minutes, and during the process the heat should be reduced. Don't forget to stir the contents periodically.

7. The result should be a thickened and darkened consistency. It needs to be poured while still hot into sterilized jars and sealed well.

Dandelion jam with petals and orange

This recipe is also very original. Moreover, you can make either a clear syrup or with grounds.

Ingredients:

• Flowers - 400-450 pcs.;
• Lemon - 1 pc.;
• Orange - 1 pc.;
• Sugar - 1 kg;
• Water - 1 liter.

Cooking method:

1. First of all, divide the dandelions into two piles: 300 and 150 pieces. Soak the first pile in water.

2. But from the second pile, cut off the petals with scissors, removing the leaves and stem, and move them aside for now. Rinse the buds from the first pile in water and drain the water. Then fill it with water again and leave it to soak for 5 hours.

3. After the time has passed, the water must be drained. Place the flower mass in a saucepan and fill with clean water. Cook for 10-15 minutes over medium heat. Cool the broth a little and strain through a sieve.

You need to put the petals in this purified syrup and put it back on moderate heat.

4. Before the liquid boils, wash the orange and lemon. Then cut the citrus fruits into rings and remove the seeds. And cut each ring into 4-5 parts.

5. As soon as the syrup boils, add the chopped fruit and cook for 20 minutes.

7. Add sugar to the broth and cook until thickened over low heat. Approximate cooking time is 10-15 minutes.

8. Now strain the liquid again and cool. Pour into sterilized jars and close with a lid. Put it in the refrigerator.

If you want your preparations to be without petals, then you need to strain several times, but if, on the contrary, with petals, then once is enough.

A healthy recipe for the liver with honey and citric acid

Here is another very simple option that even a beginner can handle. And citric acid, by the way, will help preserve our treats.

Ingredients:

• Dandelions - 300 pcs.;
• Sugar - 1 kg;
• Water - 2 tbsp.;
• Honey - 50 gr.;
• Citric acid - 1/2 teaspoon.

Cooking method:

1. Pour water into the pan, turn on the heat and wait for it to boil. Pour sugar into boiling water, stir and wait until it is completely dissolved.

2. At this time, cut the stems from the buds. Rinse the inflorescences themselves with water and add them to boiling sugar syrup.

3. Cook the mixture over medium heat for 20 minutes. 5 minutes before the end, add citric acid and add honey. Then turn off the heat and cool the broth. Place it in the refrigerator for 24 hours.

After a day, strain the syrup through a sieve.

4. The strained liquid must be put back on low heat and boiled for 20 minutes. Then cool and pour into jars. Store in a cool and dark place.

Dandelion jam from Alla Kovalchuk without stems

The next option is similar to the previous ones, but slightly different in preparation. Try this recipe, maybe you will like it.

Ingredients:

• Dandelions - 100 gr. (only inflorescences are needed);
• Sugar - 0.5 kg;
• Lemon - 1/2 pcs.;
• Water.

Cooking method:

1. Rinse the yellow “suns”, namely the flowers themselves, and fill them with clean water. Leave them overnight.

Cut the stems and leaves with scissors in advance.

2. When the night ends, that is, in the morning, start preparing the sugar syrup. To do this, pour 1 glass of water into a saucepan and add sugar. Cook over low heat, stirring continuously until the granulated sugar is completely dissolved.

3. Drain the water from the soaked inflorescences and add them to the boiling sugar syrup. Pour lemon juice and chopped zest into the same consistency.

4. Cook everything over low heat for 20 minutes. Then turn off the heat and cover the broth with a lid and let it steep for 12 hours.

5. After the time has passed, strain the syrup through cheesecloth and bring the now clean liquid to a boil.

The best option for making jam without cooking, sugar and straining

And now we will prepare a delicacy without heat treatment, the so-called dandelion ginseng. This mass retains all vitamins.

Ingredients:

• Dandelions - 400 gr.;
• Natural honey - 50 grams.

Cooking method:

1. We will need flowers with stems. Be sure to wash them and soak them in water for 24 hours. Then squeeze and grind in a meat grinder.
2. Next, combine the resulting slurry with honey, mixing well. Cover everything with a lid and let your creation infuse for 12 hours, but occasionally stir the healing food.
3. That's all. Place the mixture in a glass jar and store in the refrigerator.

The simplest recipe for dandelion jam for 400 pieces of inflorescences without additives

Well, for those who do not want to use any additives in the recipe other than the plants themselves, the following method. True, you still have to add sugar, otherwise the taste will be bitter.

Ingredients:

• Dandelions - 400 pcs.;
• Pure filtered water – 2 tbsp.;
• Sugar – 7 glasses.

Cooking method:

1. Wash and dry the flowers. Take scissors and remove all unnecessary parts, leaving only the inflorescences.

2. Place the prepared plants in a saucepan and fill with water. Close the lid and leave overnight.

3. In the morning, turn on the heat and carefully place the pan with the infused broth without shaking it. Bring to a boil and boil for 2-3 minutes.

4. Cool the broth and strain it.

5. Now add sugar and boil the liquid again for 7 minutes under a closed lid. The fire should be small.

6. If you want to get a thick treat, then repeat the previous procedure twice for 5 minutes.

7. Pour the finished syrup into sterile jars and roll up. Store in a dark and cool place.

Video recipe on how to make dandelion jam without lemon

I would also like to draw your attention to the fact that in both this and the previous versions you should use only the flowers themselves, or rather the petals without the green parts.

That is, try to cut off the entire sepal, as it may cause a bitter taste. Although many do not get rid of it, everything is not for everybody. And in the version without heat treatment, the whole plant is also used, since the output is a healing mixture.

In fact, I just recently learned that you can make jam from dandelions. So this year I will try to cook. If you have been making this delicacy for several years, then share recipes and reviews in the comments.

Dandelion jam is an exquisite, rare, original delicacy made from sunny flowers.

It turns out almost like dandelion honey.

• Dandelion flowers - 200-250 pieces;
• Water - 1 liter;
• Sugar - 2 kg;
• Lemon - 1 piece.

Collect dandelions in a clean place in sunny weather.

You can get used to it and immediately collect the yellow part of the flowers without the green leaves, but I collect them together with the sepals, because then I still sort through them for insects, etc., and without the sepals the flower falls apart.

Sort through the flowers and cut off the main dense green part of the calyx.

As a result, yellow petals with pollen will remain.

Place the flowers in a saucepan and add lemon wedges. The lemon should be zested, i.e. don't be bitter.

Bring the mixture to a boil and cook for 5 minutes over medium heat.

Then leave the flowers to infuse in this water, for example, overnight in a cool place.

Squeeze and strain the flower mass.

Add sugar to the resulting dandelion water.

Before boiling, you need to constantly stir the mass so that the sugar dissolves, and then cook over medium heat with occasional stirring to the desired degree of thickness, but not less than half an hour.

Pour the finished dandelion jam into clean containers: jars and bottles.

Dandelion jam is tasty and aromatic, with a consistency similar to fresh honey. How to use dandelion jam?

Fruit drinks made from this jam are very tasty, especially with carbonated mineral water.

It turns out almost like dandelion lemonade.

Recipe 2: how to make dandelion jam and tea

• 200 pcs dandelion flowers
• 1 glass of water
• 500 g sugar
• 0.5 tsp citric acid
• cherry leaves

We collect dandelions in the spring in forests and fields.

You need to make the jam on the day you picked the flowers so that they do not have time to wither. Rinse thoroughly under running water.

Then we carefully cut off or tear off the green part of the flower (photo).

Pour sugar into a deep saucepan and fill it with water.

Place the pan on the fire and cook over low heat until it becomes syrupy, don’t forget to stir. As soon as the sugar dissolves and the mass thickens, the syrup is ready.

Add dandelions and citric acid to the sugar syrup.

Stir the jam and cook for 20 minutes after boiling.

It should simmer gently for 20 minutes.

Let the jam cool and leave overnight. The next day, bring the jam to a boil. Let it simmer for 10-15 minutes. You can play with shades of taste - add a little more lemon juice, or cherry leaves for flavor.

Let the jam cool thoroughly, it will become a beautiful golden honey color.

Strain the finished jam through a sieve or cheesecloth.

The jam is ready - it’s almost dandelion honey.

Store the finished jam in a glass jar in the refrigerator, or you can preserve it like any other jam.

You can make tea from the cake. To do this, put it in a cup.

Just pour boiling water over the flowers and let them brew.

Strain and your dandelion tea is ready!

Recipe 3: dandelion - flower jam (step-by-step photos)

When making jam, you don’t have to separate the petals from the bud itself, but boil the entire flower head. It is better to store jam in the refrigerator. Dandelion jam with flowers is perfect for any tea, it can be consumed separately, or spread on bread, it turns out very tasty.

• Dandelion flowers - 200 pieces
• Citric acid - 13 Grams
• Sugar - 450 grams
• Water - 400 Milliliters

Rinse the dandelion flowers lightly under water and separate the petals from the flower head. Place the petals in a saucepan of water and place over medium heat, bring to a boil. Next, stirring, cook the dandelions for another 13 minutes, reducing the heat.

Strain the broth through a fine strainer; you can also use gauze. The main task is to squeeze the dandelions out of the water as much as possible.

As a result, you will get a brown broth. The more flowers you use, the darker the broth will be. Pour it into a saucepan and cook over medium heat.

Add sugar when the dandelion infusion boils. Add sugar gradually, stirring constantly. Then cook everything for 13-15 minutes.

Add citric acid to the pan, stirring thoroughly. Leave on the stove for a couple more minutes.

Remove the pan from the heat and leave its contents to cool (about a day). The jam will thicken during this time.

Sterilize the jars where the jam is to be stored. Pour the jam into jars and roll up. Dandelion jam is ready.

Recipe 4, simple: dandelion jam (with photos step by step)

• dandelions - 2 cups
• sugar - 2 cups

Wash the collected flowers, select any bugs and separate the green sepals from the yellow flowers. You can separate it manually, but it is much easier and faster to use scissors. There is no need to select all the green leaves; they will not harm the jam.

Place the yellow mass of flowers in a saucepan, add sugar and add a little water. For example, for 4 cups of dandelions with sugar, you should take 0.7 cups of water, just so that you can mix the flower mass and allow the sugar to dissolve.

The degree of readiness can be easily determined by how viscous the jam has become. The finished delicacy slowly flows from the spoon in a thin stream. It is important not to overcook the jam on the fire, because... Due to the large amount of sugar, it may begin to turn into caramel and lose its floral aroma.

Recipe 5: Dandelion flower jam with raisins

• Dandelions (flowers only) – 150 gr. (approximately 300-350 pcs.)
• Sugar – 1 kg.
• Water – 2 tbsp. (for making jam)
• Seedless raisins – 150 gr.
• Water – for boiling dandelions – approximately 1 liter.

Everything is extremely simple. The most important thing is to collect dandelion flowers so that they are open.

It’s good to do this on a beautiful summer day with the sun shining.

When the flowers are collected, pour them into a saucepan. Rinse a little and add water - put on the fire and bring to a boil. We completely drain the first water.

Pour two glasses of water over our dandelions and set them to boil again. We will cook the jam in 2-3 stages. This will depend on how thick the jam is after the first and second cooking.

When the water starts to boil, add sugar and stir.

Cook the dandelions for 20-30 minutes over low heat, stirring occasionally. If necessary, skim off any foam that forms. When the time is up, turn off the heat and let the jam cool completely. After the first cooking, I put the jam in the refrigerator overnight.

The second time we cook the jam for another 10 minutes after boiling.

Then we take the dandelion flowers out of the jam (syrup) and let them drain in a colander.

Pour all the drained syrup into a saucepan.

Wash the raisins thoroughly and dry them a little with paper kitchen towels. I like to use seedless raisins from lady finger grapes.

Pour the raisins into the strained jam and cook over low heat for another 15-20 minutes. That's all - the jam is ready.

Recipe 6: Dandelion and rhubarb jam (with photo)

• Dandelions - 60 pieces (yellow flowers)
• Rhubarb - 2 pieces (stem)
• Water - 1 Liter
• Lemon - 1 piece
• Sugar - To taste

Wash the rhubarb and cut into pieces.

Place the rhubarb in a saucepan. Fill with water and also squeeze out the juice of one lemon. We sort out the yellow leaves from the dandelions, wash them and put them in a saucepan. Cook everything together over low heat for 40 minutes.

Then we filter the mass through cheesecloth and return it to the pan, add sugar (equal to the volume of the resulting mass). Stir and cook until boiling, and then until the mass thickens.

Pour the finished jam into clean glass jars. Cool and store in the refrigerator. Now you know how to make dandelion jam. Bon appetit!

Recipe 7, step by step: dandelion jam (with photo)

• dandelion flowers – 200-250 pcs.;
• large, thin-skinned lemon – ½ piece;
• water – 500 ml;
• granulated sugar – 500 g.

Dandelion flowers should be collected in an environmentally friendly place, away from cars, people's feet and dogs' paws. Therefore, choose a deserted clearing to collect the “harvest”. It is best to make jam from maximally opened dandelions, so collect them between 11 a.m. and 2 p.m. Tear off the “caps” without stems and leaves, this will help you save time when processing the main ingredient before making jam.

The collected flowers must be soaked in cold water for at least 12 hours, and preferably for a day. Stir the dandelions periodically and drain the water. The liquid will wash away all the debris and dust from the fluffy flowers. You'll be surprised how much dirt settles at the bottom of the bowl.

If you follow these rules, then dandelion jam is completely beneficial and not harmful.

The next day, thoroughly wash the dandelions under the tap and place in a colander to drain all the water.

It is better to take thin-skinned and large lemons. Scald it with boiling water. Cut into small pieces of arbitrary shape. The seeds can be removed immediately or later, because the broth will need to be carefully filtered before adding sugar.

Place the dandelions in a saucepan or bowl to make jam. I was making a small batch so I needed a small container. If you want to make more, increase the ingredients in this dandelion jam recipe proportionally. Add sliced ​​lemon to the flowers.

Pour in clean water.

Place the container with dandelions and lemon on the stove. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, for about 15 minutes. Then remove the broth from the stove and wait until it cools completely. Let it sit for 2 hours.

Then filter the base of the future jam, discard the flowers and lemon pieces. Make sure that there are no lemon seeds or dandelion particles left. Add granulated sugar. If you are going to make dandelion jam for the winter, you can add a little more sugar - 700 g.

Return the jam to the stove. Cook after boiling for about half an hour. It should boil slightly. If you want a thicker jam, you can simmer it a little longer. The longer it cooks, the darker and chewier it becomes.

To make dandelion jam for the winter, pour it hot into sterilized jars and seal with clean lids. You can use both “twist-off” type lids and regular tin ones. After cooling completely under a warm, dense material, you can transfer the jam for storage to the pantry, cellar, or put it in the refrigerator.

It is better to store it for no more than a year, because over time the sugar in it crystallizes. But I think it won’t come to that, because I want to try this jam right away, it turns out so fragrant and beautiful, like sunshine in a jar.

Now you know how to make delicious dandelion jam! Bon appetit!

Various liqueurs and tinctures, useful medicines obtained from the juice of leaves and roots, and even wine with healing properties. But the most popular of the dishes - the recipe for its preparation will be described in this article.

The benefits for our bodies from such jam are quite great. It has a positive effect on liver cells and heals some urinary tract diseases. It contains antioxidants that remove toxins and waste from the body.

Dandelion jam, the recipe for which is passed on from mouth to mouth, allows you to fight excess weight, it helps normalize blood pressure, is useful for people with diabetes, jaundice, anemia, and also serves as a preventative against cancer.

From dandelions, which has no contraindications and does not have side effects?

Dandelions should be collected on a sunny day, when all the flowers are open. Flowers collected far from the “benefits of civilization” are of particular value.
Dandelion jam. Recipe one

We have to:
400 dandelion flowers,
7 glasses of granulated sugar,
2 glasses of water.
The flowers must be washed, filled with water and put on fire. Keep on fire for no more than 2 minutes after boiling. Then you need to throw them into a colander lined with gauze and squeeze them out. Pour granulated sugar into the resulting broth and put it on fire. Let it boil and cook for 7-10 minutes. Pour the prepared jam into jars and close the lids.
Dandelion jam. Recipe two
We have to:
400 dandelion flowers,
0.5 liters of water,
lemon,
kilo of granulated sugar.
The flowers must first be soaked in cold water, squeezed, poured with water and boiled for 15 minutes. Before the end of cooking, add lemon, cut into slices along with the zest. The broth must be removed from the heat and left for a day. Then we strain, squeeze, add sugar and boil in several stages until the viscosity of honey.
How to make dandelion jam? Recipe three
We have to:
fill a 3-liter jar with dandelion flowers,
2.5 kilograms of granulated sugar,
2 lemons,
2 liters of water.
Wash the flowers, sort them, put them in a saucepan and pour boiling water over them. Cover the pan with a lid and leave for a day. Strain, add lemons, cut into cubes, granulated sugar and put on fire. We will cook, stirring constantly, over low heat.
Recipe four
We have to:
500 flowers,
2 lemons,
10 cherry leaves,
1.5 liters of water,
1.5 kilograms of granulated sugar.
The flowers should be quickly rinsed with cold water, dried, and the grated cherry leaves should be added. Fill with water and let cook for 10 minutes. Remove from heat and let it brew for a day. Strain the infusion in a colander through cheesecloth, add sugar and cook until tender.
Recipe five
We have to:
400 dandelions, a liter of water and a kilogram of granulated sugar.
The dandelion heads must be sorted out without washing, placed in a saucepan and filled with water. Cover the pan with a lid and let the infusion cool. Strain, add sugar and cook for 20 minutes, skimming off the white foam.
Similar dandelion dishes can be cooked without lemon using citric acid.
For this recipe you need:
300 flowers,
kilogram of granulated sugar,
0.5 liters of water,
½ teaspoon lim. acids.
Let's boil the syrup and put the flowers, cleaned of greens, into it, mix and let it boil. Cooking time - 20 minutes. A few minutes before the end of cooking, add citric acid and remove from heat. Let's leave it for a day. Only after this do we squeeze out the mixture and let it cook again for 20 minutes. The consistency of the jam should be thick and viscous.

This jam can be made with oranges or pectin. It is often called flower honey. Delicious and healthy honey for you!