For some, dandelion jam will seem like an incredibly exotic sweet, but for others it is a completely traditional dish that all family members consume daily in winter, enriching their body with benefits.
In China, flowers are grown in huge plantations, and then all kinds of dishes are prepared from them. The benefits of this plant are so great that traditional healers rightfully call it a plant for a hundred diseases.
That is why I decided to pay special attention to this topic and will tell you how to prepare a sweet treat from this flower, collect the product for making dandelion jam and how it is beneficial for our body.
- Collection of dandelions for jam and preparation of the product
- Classic recipe for jam with dandelions
- Dandelion jam recipe without cooking
- Dandelion jam with cherry leaves
- Jam with dandelions and oranges
- Amber dandelion honey
- Beneficial properties and harm of dandelion jam
How and where to collect dandelions for jam and product preparation
In order to prepare tasty and long-lasting dandelion jam, you need to know how, when and what parts of the plant are collected, and the rules for collecting a useful plant.
In no case should you collect flowers for food consumption within the city or near industrial facilities and roads. The best option for collecting is flowers from country meadows and fields.
Plants need to be collected when the baskets with inflorescences are completely open. At the same time, it is important to inspect each flower, since dandelions are a haven for many insects and bugs that can hide inside.
Depending on the recipe, both the flowers of the plant and the stems can be used for jam, but remember that the stems can give the product a slight bitterness, so use them with caution, do not overdo it.
Before you start preparing the dessert, the collected flowers should be soaked in water so that they leave all their bitterness in it. To do this, fill the product with cold water, let it stand for about an hour, then change the water in the pan and put it on fire. Heat the ingredients to 30 degrees, let them stand a little longer, drain them in a colander, and then carefully squeeze out the liquid with your hands. Now that’s it, you can move on to preparing delicious and healthy flower sweets.
With rhubarb
A great recipe for all lovers of experimentation. The result is always excellent. Moreover, you can always please both loved ones and guests with such marmalade. And considering that dandelion jam in this interpretation is always ideal for pies, it’s definitely worth trying.
Ingredients:
- Dandelion inflorescences – 150 pieces.
- Filtered water - a couple of liters.
- Granulated sugar – 0.9 kilograms.
- Rhubarb stems – 4 pieces.
- Lemon fruit.
Yield: 1.5 liters.
Cooking process:
1. Wash the rhubarb stems, remove the peel, and cut into small pieces.
2. Place the rhubarb stems in a deep saucepan. Squeeze lemon juice. Place petals from dandelions there. Pour in water. Place on low heat and cook for at least forty minutes, stirring constantly. Remove from heat. Let it brew. Strain through a colander covered with gauze.
3.Put the liquid on the fire and add granulated sugar. Boil for at least 10 minutes. Choose thickness according to preference. The longer you cook, the denser the product becomes.
Beautiful syrup or thick jam looks great in a glass container. And the aroma and taste are incredibly high, so every connoisseur will like it.
Classic dandelion jam recipe
Required Products:
– At least 400 dandelion flowers (up to 450 pcs.)
– 7.5 glasses of sugar.
– 3 glasses of boiled cold water.
Cooking process:
When the flowers are ready (they have gone through the soaking and squeezing step), they are placed in a pan, filled with the specified amount of water, brought to a boil and immediately squeezed. It is important to squeeze out the product without draining the broth.
Pour sugar into the remaining liquid and put it on fire (you can add a few flowers if you wish, they will look beautiful in the finished product, you don’t have to add them).
Cook the mixture for seven to eight minutes over low heat from the moment everything boils. Don't forget to stir the sweetness, otherwise the sugar will burn.
Pour the finished dandelion dessert into small sterile jars, close with a lid or roll up. Let it cool and you can eat!
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.
Dandelion jam - recipe without cooking
To prepare we take:
– Flowers with stems – 500 gr.
– Linden honey – 120 gr.
Cooking process.
Rinse the workpieces, squeeze out the water, and grind the product through a meat grinder. Alternatively, you can simply chop the flowers finely.
Mix dandelion mass with honey. It is important to take honey that is not thick, but has a uniform, soft consistency.
Place the finished product in jars, cover and leave in the room for a day.
After 24 hours, stir the dandelion jam and you are ready to eat.
It is best to store this product in the refrigerator or any other cool place.
Dandelion honey
Ingredients:
- flowers – 600 pcs.
- water - 750 ml
- sugar - 1 kg
- large lemon - 1 pc.
Preparation:
Place the flowers in a suitable pan, add water, rinse them, drain the liquid and add cool water again. Leave the dandelions to soak for a day, after which place the flowers in a colander, return them to a clean pan and add the planned amount of water. Cook the mixture for 15 minutes at minimum temperature, and then put the lemon cut into halves (along with the peel) inside and simmer for another 5-7 minutes. Remove the broth from the stove and leave for another day. At the last stage, strain the infused liquid well, add sugar inside and bring the dandelion honey to the required thickness over very low heat. Store in sterilized glass jars
Pickled honey mushrooms for the winter, recipe
Dandelion jam with cherry leaves
Compound:
– Cherry leaves – 15 pcs.
– Lemon or lime – 2 pcs.
– Dandelion flowers – 420 pcs.
– Water – 0.5-0.6 liters.
– Granulated sugar – 1.3 kg.
How to make dandelion jam, step-by-step recipe
Wash the flowers, dry them, and grind them on a grater or meat grinder.
Wash the cherry leaves, mix with dandelions, add the juice of half one lemon and the lemon zest of two citrus fruits.
Pour water over the ingredients, boil, strain using cheesecloth, squeezing everything out with your hands.
Add sugar to the broth, cook for an hour, stirring constantly.
Pour the resulting treat into sterilized jars; in this case, it is best to use small containers, for example, baby puree.
Roll up the yummy food or screw it with tight lids. Store in a cool place. You can serve this healthy sweet with tea, pancakes, pancakes, and other foods.
With orange
Citrus fruits perfectly complement any taste. It is important not to overdo it with the ingredients initially, so that the end result is a truly tasty and healthy product.
Ingredients:
- Dandelion petals – 800 grams.
- Orange fruit.
- Sugar – 2.5 kilograms.
- Water – 1.8 liters.
Yield: 2.5 liters.
Cooking process:
1. Carefully separate the petals from the stems. To preserve the taste, it is recommended to pick only pure inflorescences. In this case, you can avoid additional washing and removing pollen with nectar.
2. Separate the petals from the inflorescences using scissors or your hands. Do not throw away the inflorescences. They will go for a special decoction.
3. Pour water over the green stalks. Place on low heat. Boil for half an hour.
4.Use a fine grater to grate the zest from the entire orange.
5. Squeeze the juice from the fruit.
6.Pass the hot broth from the green parts through a colander. Add petals, juice and zest. Place on fire divider. Cook for half an hour, stirring continuously. Add granulated sugar. To stir thoroughly. Send to the fire for another forty minutes.
7.If desired, pass the jam through a colander. Connoisseurs of rich taste prefer the version with petals.
A simple and quick recipe will delight lovers of sweets. And the combination of several tastes will create a simply unique palette.
Jam with dandelions and oranges
Ingredients:
– 400 dandelions (only inflorescences are taken).
– 500 ml. clean water.
– 1200 gr. Sahara.
– 2 oranges.
Making dandelion jam with orange
Separate the flowers from the stems, wash them, soak them, squeeze them, and dry them.
Wash the oranges without removing the peel, cut the citrus fruits into slices.
Mix both products in one pan, fill them with water, bring to a boil and then boil a little, literally 5-7 minutes.
Strain the resulting broth, add granulated sugar to it, and simmer over low heat for 30 minutes.
Pour the product into glass containers, add a slice of boiled orange on top, and roll up. Dessert is ready!
With citric acid
It’s always possible to experiment with flavoring additives and get something original. Especially if you can improve the taste of the product by an order of magnitude. The proposed option is not only tasty, but also allows you to create an unusual product.
Ingredients:
- Dandelion inflorescences – 1.2 kilograms.
- Granulated sugar – 1.2 kilograms.
- Citric acid – 0.6 teaspoon.
- Filtered water – 1.2 liters.
Yield: 1.5 liters.
Cooking process:
1.Collect dandelions. It's good to sort through. Fill with clean water for a day. If they wilt, you will have to repeat the process.
2.Add citric acid according to the recipe. It is prohibited to increase the quantity.
3. Bring water to a boil. Add inflorescences and lemon. Boil. Boil over low heat for about half an hour.
4. The decoction produces a honey aroma. Express correctly. In this form, it can be used to prevent severe muscle pain.
5.Add granulated sugar. Place on the fire divider and simmer, stirring continuously for 40-50 minutes. During this time, the healing qualities will increase, and the taste will become much higher. It is forbidden to hold for more than an hour.
6. Distribute the decoction into sterilized and dried jars.
Connoisseurs of richness can keep this delicacy on the stove for about an hour. During this time, the liquid will boil down, and the jam will become even more sunny and tasty.
Beneficial properties of dandelions
Due to its beneficial properties, dandelion can safely be called a useful plant; medicinal dandelion is even equated to ginseng. Of course, dandelion root is the most useful, but the flowers and leaves have antioxidant properties, perfectly cleanse the body of parasites, help in the fight against constipation, hypertension, anemia, arthritis, cholecystitis, hemorrhoids and many other diseases. It is indicated to be taken as a prophylactic against bronchitis and to strengthen the body. In addition, this plant, valuable in its composition, is available to almost everyone. I highly recommend tea made from all parts of the dandelion.
And jam is quite suitable for long-term storage. Of course, not all beneficial substances are preserved during cooking, but it is still a healthy dessert that tastes like honey. This jam is very tasty with pancakes. And if you use it as a medicine, it is best to dissolve 1 tbsp. jam in a glass of warm water and drink in the morning 30 minutes before breakfast.
With pectin
Pectin will help diversify the now common delicacy. It is perfectly digestible and gives unusual flavors. Sweet lovers will be delighted with this option.
Ingredients:
- Dandelion inflorescences – 400 units.
- Filtered water – one and a half liters.
- Granulated sugar – 1.5 kilograms.
- Powdered pectin – 5 tablespoons.
- Lemon fruit.
Yield: 2.5 liters.
Cooking process:
1. Wash and sort the flowers. To fill with water. Boil. Boil for 10 minutes. Remove from heat and cool.
2. Close the container with a lid. Leave to infuse for 12 hours. Strain through cheesecloth.
3.Put on fire. Heat. Add sugar and boil. Skim. Cook for about 10 minutes.
4. Cool. Add pectin. Place on low heat. Gradually the mass will begin to thicken. Put away. Insist. Add the juice of one lemon.
An excellent option for lovers of experiments and unusual sweet desserts.
