Dandelion jam contains a large amount of antioxidants and vitamin C, which makes this product very valuable for health.
How to prepare this delicacy was explained by the expert of the online publication BelNovosti, chef Yulia Arkhipova .
For the jam you will need:
- 200 g dandelions,
- 600 g sugar,
- 500 ml of water,
- 0.5 teaspoon citric acid.
Use scissors to cut off the yellow flower petals and place them in a saucepan, then pour in the water.
Place the pan on the fire and wait until its contents boil.
When the mixture reaches a boil, pour citric acid into the pan and reduce the heat to low for half an hour, then remove it from the stove.
Cover the container with a lid and leave it for an hour to let the future jam steep. After the specified time, strain the broth through a double-folded gauze.
The dandelions need to be returned to the pan and sugar added to them. Turn on the heat again and wait until the sugar dissolves completely, constantly stirring the jam with a spoon.
After this, you should boil the dandelion mixture for half an hour without stirring.
The hot jam should be poured into sterilized jars, sealed tightly with lids and left to cool at room temperature.
Earlier we shared a recipe for pollock in sour cream sauce.
Expert: Julia Arkhipova
