How to Make Dandelion Jam

Dandelion jam has gained its popularity due to innumerable useful properties. A treat prepared on the basis of sun flowers is considered a storehouse of trace elements that can cope with many serious diseases.

Dandelion Jam: Classic

• dandelions - 570 gr.
• purified water - 0.5 l.
• granulated sugar - 1.7 kg.

1. Carefully sort through the flowers of the plant, separate the stem from the petals. Rinsing the latter is not recommended. Thus, you can save the maximum amount of trace elements and vitamins.
2. Pour water into a pan of the right size, add processed petals. Put the container on the stove, expect to boil. Stew the contents for 2-3 minutes. Wrap a colander with gauze.
3. Strain the broth through the prepared device, get rid of the flowers. Add sugar to the prepared liquid. Put the pan back on the burner, simmer for about 15 minutes.
4. After a while, the resulting jam should be packaged in sterilized jars. Roll up the hot product with clean lids.
5. Turn over the glass container, wrap it with a warm cloth. After a day, the treat is cleaned in a dark place with a low temperature.

Dandelion and citric acid jam

• peeled dandelions (petals) - 400 gr.
• sugar - 1.2 kg.
• citric acid - 7 gr.
• drinking water - 0.6 l.

1. Pour sugar into a small refractory container, add water. Send the pan to the stove, simmer the composition until the granules completely disappear.
2. Once the syrup is bubbling, pour the prepared dandelion flowers. Stir the ingredients, expect to boil again.
3. With the appearance of bubbles, the composition must be boiled for a third of an hour. Pour lemon powder a few minutes before cooking. Turn off the stove, mix the components.
4. Leave the jam in the pan for 20-22 hours. With the onset of the next day, the delicacy must be squeezed through a gauze cloth. The purified syrup is boiled again.
5. Put the pan on the stove, cook the jam for 25 minutes. Next, pour the sweet mass into a sterile container, roll up the classic method. Store jam in the pantry.

Dandelion and Lemon Jam

• dandelion flowers - 450 gr.
• lemon - 2 pcs.
• cherry leaves - 15-20 pcs.
• sugar - 1.8 kg.
• pure water - 1.5 liters.

1. Grind the cherry leaves or pass them through a press. Wash citrus, grate on a fine grater. You can also turn lemons into pulp using a food processor.
2. In a saucepan, combine dandelion flowers, chopped cherry leaves and citrus puree. Pour in water. Put the container on the fire, wait for boiling. Next, the composition is cooked for 10-12 minutes.
3. After this, the pan should be removed from the stove, left for a day until the desired flavor is obtained. After a while, strain the broth, pour into a clean pan, turn on the burner. As soon as the liquid boils, add sugar.
4. The jam is cooked over low heat for 55 minutes. After that, pack the sweet mass in small glass jars. You can roll up the jam in the classic way or use it the next day.

Dandelion jam with pear

• flower baskets - 320 gr.
• water - 1.5 l.
• orange - 1 pc.
• pear - 1 pc.
• lemon - 2 pcs.
• sugar - 1.4 kg.

1. Send prepared flowers to an enamel pot. Rinse the fruit and chop into small pieces along with the peel. Pour into a common saucepan.
2. Fill the products with water, turn on the stove.Boil the components for about 1.5 hours. Turn off the oven, wait for the broth to cool to an acceptable temperature, squeeze the mass thoroughly in a convenient way.
3. Put the dandelion broth on the burner again, add granulated sugar. Cook the product in a classic way for at least 1 hour, stirring occasionally. Wait for cooling, pack the jam in jars.

Dandelion and Citrus Jam

• dandelion flowers - 320 gr.
• water - 1.4 l.
• lemon - 1 pc.
• orange - 2 pcs.
• granulated sugar - 1.2 kg.

1. Choose medium citruses with a pleasant aroma, wash with running water. Cut the fruit into thin rings with zest.
2. Take a metal basin, send dandelions and citrus fruits to it. Turn on the oven, cook the product for 1 hour. Next, the mixture must be passed through the fabric and squeezed well.
3. Fill the iron basin or pan again with the prepared broth, pour sugar. Boil the mixture for at least 50 minutes.
4. Stir the mass systematically. Roll jam on sterilized containers, cover with nylon. Also, the treat can be consumed after two days.

Cold Dandelion Jam

• dandelions (prepared) - 380 gr.
• brown sugar - 950 gr.

1. For a similar way to get goodies, you need to take a large glass container (pre-sterilized). At the bottom of the can, place dandelion inflorescences.
2. Then sugar is poured twice as much in volume as plants. Alternate components following instructions. As soon as you lay out the last layer, you need to start pressing the product with a crush.
3. Having done some simple manipulations, tie the neck of the container with a double gauze cloth. Leave the product for 50 days in a dark room with a temperature of no more than 16 degrees.
4. A faster way to make jam is also provided. Leave the container with pressed food at room temperature (in the pantry).
5. The delicacy will begin to wander, after half a month it needs to be filtered. Then pour the sticky mass into small containers, keep in the refrigerator.

Dandelion and Melon Jam

• dandelion flowers - 370 gr.
• melon pulp - 130 gr.
• sugar - 2.2 kg.
• water - 1.9 l.

1. Send the prepared dandelion flowers to the pan, boil clean water separately, pour into the plant. Cover the product container with a lid. Leave on for 20 hours.
2. With the onset of the next day, strain the infusion in the usual way. Pour liquid into a clean, refractory container. Dice the melon, pour sugar.
3. Turn on the stove, put a pot of contents on it. Boil components at minimum power to a thick consistency.
4. Watch the condition of the mixture, do not forget to stir it with a wooden spatula. Further, the product is rolled up in a classic way and is stored for storage in a dark place.

Pectin Dandelion Jam

• table water - 1.7 l.
• sugar - 1.6 kg.
• lemon - 1 pc.
• dandelions (flowers) - 420 gr.
• pectin (powder) - 100 gr.

1. If necessary, sort the flowers, fill them with water, put on fire. Wait for the boil, reduce the power of the burner. Cook the product for 6-8 minutes.
2. Remove the pan with the composition to the side, wait for cooling. Cover the container with a lid, leave the broth until the morning.
3. With the onset of the next day, the liquid must be filtered through a fine sieve or gauze. Send the peeled broth to the stove, pour in granulated sugar.
4. Carefully monitor the cooking process, remove the resulting foam. Cooking time is 12 minutes. Next, the burner must be turned off, and the mass - cool.
5. Mix the pectin into the syrup, send to the fire again. Stew the jam for a while before thickening. After that, freshly squeezed citrus juice is added.
6. The treat is thoroughly mixed. Pack the finished dandelion jam on a pre-sterilized container. Close with nylon covers. Keep out of the reach of sunlight.

Dandelion Mint Jam

• dandelion flowers - 435 gr.
• sugar - 2.3 kg.
• purified water - 2 l.
• fresh mint - 50 gr.
• lime - 7 pcs.

1. Place the peeled flowers in a refractory cup, add dandelions to mint leaves and lime sliced ​​with zest. Pour the required amount of purified liquid, send to the stove.
2. Once the composition is boiling, boil the products for 20 minutes. Next, pass the composition through a fine sieve. Put the liquid on the fire again, fill in the sand.
3. Stir mass and cook for 2 hours. Pour into ceramic containers, use the next day. Store jam preferably in the refrigerator.

Dandelion jam can be consumed year-round. Thus, you will nourish the body with vitamins and strengthen the immune system, without fear of various viruses. Add treats to your favorite tea or add to pastries.

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