dandelions - 400 flowers;
water - 1 l;
sugar - 1,2 kg;
citric acid - 0.5 tsp.
Green sepals and flower base do not need, they will add bitterness of milky juice - only yellow petals will go to the jam. The most safe option is to take scissors with you. Straight from the flowering arrow, cut the yellow flowers
But, if you are easier to break off entire heads, you will spend the same circumcision procedure at home, sitting at the table
Fill the flowers with water and put on fire.
Want to emphasize: flowers are not washed! The whole point is that all the pollen and nectar are included in the jam, and not washed and went to the sewer. Just fill the flowers with cold water.
Dozens of different bugs were hiding in the petals, they would crawl out. Do not be scared, take them away))
Bring water with petals to a boil and reduce the fire to a minimum. Boil for 10 minutes.
Add citric acid to the boiling broth, stir and leave to boil on low heat for another 20-25 minutes. When cooking dandelion flowers, the whole house is filled with honey fragrance - beauty!
Remove the pan from the fire and strain the broth. Squeeze the petals, and ... everything, they played their role and we do not need it anymore, you can throw it away.
Add sugar to the broth, stir and again put on the fire.
As soon as the broth boils, you will immediately see how it turned from a dull yellow into a transparent and beautiful one.
Again reduce the heat and cook for 30-40 minutes. The longer, the more jam becomes.
As a result, you will get a "dandelion honey" - thick and viscous.
The color of jam from dandelions is transparent, slightly yellowish, very beautiful, and its taste is remarkable. It is well kept in glass jars under plastic covers.
Certainly, in the presence of allergies or individual intolerance to the body, you should consult your health practitioner. Jam from dandelions should be used with caution.