Dandelion jam

Category: Blanks

Ingredients

Dandelion petals
Water
Lemon
Sugar

Cooking method

The dandelion petals, separated from the receptacle (there should be a lot of them, so that a tightly packed 3-liter jar is filled), are transferred to another dish and poured with 1 liter of boiling water. Lemon grated with the zest is also added there (I chopped it in a blender). It is insisted for a day. Then squeeze the petals, strain the infusion, add 3 kg. sugar (I will explain a little here, since I took half of a 3-liter jar of flower hats, I accordingly reduced the sugar by half, that is, I took 1.5 kg) and cook, stirring constantly, for about 10 minutes. When the sugar is completely dissolved, the jam is ready.

Note

My explanations are in green in parentheses.

As a result, we get a not troublesome and very tasty jam! I "passed" this jam a couple of years ago ... I should repeat it before the dandelions are gone ...

Dandelion jamDandelion leaf salad
(Lisichkalal)
Lyulek
She wrote everything down. Boom to try!
Is it useful? and what?
northerner
And I used this dandelion jam (I call it dandelion honey) to make gingerbread.
tatulja12
Quote: Lyulёk

She wrote everything down. Boom to try!
Is it useful? and what?
Dandelion, turns out to be very useful for all diseases.
tatulja12
What a pity that I live far away, not to get to your meeting! So do not leave us behind board, please report back to us.
artisan
Quote: Krosh


Dandelion petals separated from the receptacle

Seems it's time to get ready again!
I'm going to the dacha, and there are those yellow, wonderful !!!! dark! And so I want to have a benefit, not only contemplative, of them.
Therefore, I want to clarify. Are only yellow petals used?
And further. The question is how to a moderator.
So I want to be in time for everything. Maybe you can, at the top of the page, where we now have links to
We offer ... NEW RECIPES OF THE WEEK and FRESH BREAD

Let us bow to those great years .... HAPPY VICTORY DAY !!!

Also add reminders to seasonal recipes like dandelion jam or pine cone jam. ?
LenaV07
The other day I put a tincture on alcohol from dandelions, so on a 3-liter jar, tightly rammed, their mother went, don't worry ... Do you need petals for the same container? Lots of...
artisan
LenaV07I just want to clarify? otherwise you don't want to get sweet bitterness.
So what's right? I do not understand

LenaV07, and how is the tincture? and for what?
LenaV07
Quote: Master

otherwise you don't want to get sweet bitterness.
Well, she said
I think that we are really talking about the petals, I just sympathize in advance with the one who will collect them ... I harnessed my husband and son, so they were not very happy later that they agreed
And I made a tincture for radiculitis joints
artisan
Quote: LenaV07


And I made a tincture for radiculitis joints

So, I figured out the jam, I will knock out the petals.
But with the tincture ... how? how to do? how to insist? and further? We have these joints !!! How radiculitis!
Crumb
Quote: Master

So, I figured out the jam, I will knock out the petals.
artisan
In order not to knock out the petals, catch another Dandelion TASTE ... Although I did not bother with this recipe, in the first post on this topic I already wrote:
I will explain a little here, since floral hats I took ...)
I cut off the hats and is good, it was hefty dreary for the first time to break off the petals ...
LenaV07
artisan
I answered you in PM, otherwise they will suddenly be scolded for off ...
Hairpin
Well, I also need ... Although I have not seen dandelions yet ... Well, at least they warned them on time !!!
Crumb
Quote: LenaV07

artisan
I answered you in PM, otherwise they will suddenly be scolded for off ...
LenaV07
What about us? Well, all the others who also need it?
artisan
Well, the man was so afraid to break the rules of the forum !!!
I restore justice! I think LenaV07 will not mind.

Quote: LenaV07

I am writing in a personal, otherwise answering the topic about jam, it seems like a mess ... It is very simple to make the tincture ... In the jar, tightly stuff the dandelion heads (yellow, open) and pour either triple cologne, or vodka, or even better with pharmacy alcohol ... Insist in a dark place for at least 2-3 weeks, and somewhere I met that the tincture should stand for a year. Rub in together with the flower gruel or rub in the liquid, and apply the flowers in the form of a compress. I have met the recommendations this way and that ... Do not get sick!
Krosh, thanks! I will continue to shock my dacha neighbors by collecting dandelions!
Crumb
artisan
Thank you !
Today I was picking the dandelions myself, my dear mother, well, and the bugs in them ... But in the evening I will mead!
Ikra
Well, I'll insert my 5 cents into the topic
Under the slogan "Acceleration" (who was born in the USSR, remembers)
Dandelion jam according to a recipe that I got from a friend of my friend:
400 dandelion heads with green receptacles (we don’t bother to take out the petals, and so in the spring at the dacha every hour counts!)
1 liter of water
2 small lemons
1 kg of granulated sugar

Boil flowers and finely cut lemons with water over low heat for 20 minutes. Let it cool slightly (so as not to burn your hands), filter through several layers of gauze and squeeze well. Dissolve 1 kg of granulated sugar in the broth, and cook, stirring occasionally, for 15 minutes. Pour into jars, cover with lids, cool. Let it brew at least overnight. In the morning we drink tea with amber aroma jelly
I don't know how many medicinal properties such a jam has, but one thing I can say for sure: very tasty! And, most importantly, quickly
Kitty
Oh, really, I don't know how delicious it is - I hate dandelions - with a passionate hatred ...
No, well, you think, over the spring 15 buckets dug up and carried out, these dandelions
Doroteika
I want to warn those who like to have some tea with dandelion jam. It flushes calcium out of the bones and leads to osteoporosis. So there is something you can and very tasty, but a little bit and rarely.
Ikra
I didn't know what calcium washes out. But I guessed: because today I poured everything cooked into small jars: tomorrow I will give the people a try at work. Well, I'll leave myself one 200 g. The second time to collect dandelions I certainly won't go, I barely washed my hands
Kitty, I sympathize, but they did a good job! True, left without jam
yara
I decided to remind you about this recipe, since the dandelions are already passing.
Personally, I do this:
Pick 400 dandelion flowers (heads only), pour 1 liter of water, boil for 15 minutes and let it brew for 6-10 hours (you can overnight). Strain, drain the water (there will be a little sediment at the bottom). Measure out the amount of water and add 2 parts sugar (i.e. 1 part water + 2 parts sugar). Boil over low heat for about 1.5 - 2 hours. Add a little citric acid 15 minutes before the end. After 15 minutes, turn off the heat, pour the mass into a jar. It will turn out to be about a liter. Can be made up to 200 flowers less.
In terms of density, the mass is obtained as artificial honey, of a beautiful amber color.
Doroteika wrote that this jam is harmful, but it is not.
From the Internet:
The benefits of dandelion jam
Since dandelion jam contains the beneficial substances of dandelion flowers, we can safely say:
- the use of dandelion jam will bring undoubted benefits to the bones;
- dandelion flower jam will definitely have a beneficial effect on the condition of the liver;
- Dandelion jam, thanks to the benefits of dandelion, helps to treat urinary tract disorders;
- few people know that eating dandelion jam can be beneficial for weight loss;
- Dandelion jam contains beneficial antioxidants that remove toxins from the body;
- Dandelion jam is useful for anemia, jaundice, high blood pressure, as well as for the prevention of cancer.
euge
My 5 kopecks in a piggy bank. Here is the literal text of the recipe from the USSR of the 70s: soak 400 flowers in cold water for a day, drain the water, rinse the flowers, add 2 lemons, cut with the peel, to them, or 1 hour. l of citric acid, pour 0.5 l of boiling water over the mass and cook for 15 minutes, drain the broth and cool, add 1 kg of sugar and cook until the consistency of honey. Now is the time: all the good in May dandelions. I cooked jam 25 years ago, I remember: I liked it. I also have a recipe for dandelion wine from N.N.Drozdov. I didn't make wine: I didn't want to bother separating the flowers from the receptacle.
Ikra
I cook almost the same way, just don't soak. I don't see any sense in soaking. Who knows why they were then recommended to soak? Bitterness, even from flowers plucked together with sepals, is not felt at all. It is necessary to collect them (this is an axiom) away from roads and other contaminated areas. So what is there to soak?
euge
In my opinion, when soaking, partially washed out chlorophyll, which affects the color of the finished product. And soaking does not represent any kind of work. Here, in general, in the topic "Dandelion honey" there are jars of green honey. And the author himself points to the emerald color of the broth.
euge
In my opinion, when soaking, partially washed out chlorophyll, which affects the color of the finished product. And soaking does not represent any kind of labor. Here, in general, in the topic "Dandelion honey" there are jars of green honey. Even for salads, dandelion leaves are recommended to be soaked in cold water for 12 hours.
Ikra
hmm ... I had a normal, yellowish color. When cooking, all the bitterness instantly goes away, it's not for nothing that some types of bitter salads are recommended to be doused with boiling water.
In general, of course, you can use any recipe you like. I have no patience to soak so much time, especially when there are only 2 summer days, at most 3. On the first day we quickly cook, the night stands in the refrigerator, and in the morning we already drink tea with jelly, fragrant amber jam.
euge
Of course, the owner is a master. And for me 800ml jar with soaked dandelion heads was not strained to bring to the city.

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