Dandelion Jam
Description
A simple way to prepare ahead. In spring, on a dry, sunny day, go out in the morning to pick dandelion heads. They should be bright yellow. Do not pick flowers whose edges have turned brown—they are no longer suitable for jam. Oh, and don’t forget gloves and clothing; preferably, choose a non-weekend day. Dandelion sap is very sticky and not easy to wash out. So, after counting 200 pale heads, head home. How do you make dandelion jam? 1. Sort through the flowers and tear off the green calyx from each one. Put them in a pot. 2. Pour a liter of boiling water over the yellow petals, cover with a lid, and leave to infuse for 24 hours. 3. Strain the settled liquid through two layers of cheesecloth and squeeze it out. Discard the petals. Lemons sliced into pieces (with the peel). 4. Cook the mixture in 2–3 stages (bringing to a boil), with 10–12 hours between each stage. The last time, cook until the jam is thick. 5. Pour the dandelion jam into sterilized jars and seal with sterile lids. The jam is ready! And be well! ;) Store in a cool, dark place.