How to Make Dandelion Jam
A jam that can be made even in spring is dandelion jam. It’s sometimes called dandelion honey. This jam is tasty and aromatic and it can be served with tea, pancakes and crepes, used in different drinks, or used for soaking cake layers.
5-Minute Crafts would like to share the detailed recipe for dandelion jam with you.
1. Avoid gathering flowers near roads, railroads, or power lines. Besides, make sure you are not harvesting in an area with environmental toxicity.
2. Harvest dandelions on a clear, sunny day when the flowers are open. Closed flowers are not suitable for jam.
3. Process flowers immediately after harvesting, until they are closed.
4. Collect and process dandelion flowers in thin rubber gloves: the white juice contained in the plant leaves brown spots on the skin.
5. The finished jam has a pretty runny consistency.
- 200 dandelion flowers
- 1 liter of water
- 26 ounces of sugar
- 1 lemon
1. Separate the yellow dandelion petals from the green sepals. Only flower petals are used in the jam because the green parts can make it bitter.
2. Put the flowers into a saucepan. Wash the lemon and cut it into thin rings. Mix them with the dandelion flowers in the saucepan.
3. Fill the pan with 1 liter of water, bring it to a boil, and cook the mixture for 10 minutes over medium heat, stirring occasionally. Then remove the saucepan from the heat and leave it in a cool place for 24 hours.
4. Strain the mass using a colander. Strain and squeeze the dandelion flowers and lemon well, and discard them.
5. Add sugar to the dandelion decoction. Bring it to a boil stirring it the whole time, and simmer over medium heat for 30 to 40 minutes.
6. Scald clean jars and fill them with hot jam. Close the lids and let the jam cool. Store the finished product in the refrigerator.