White Acacia Flower Jam with Lemon ("Acacia Honey")
A delicious, wholesome "honey" made from acacia blossoms. There's an old song about "the fragrant clusters of white acacia" — and it's true, those delicate white blossoms have an aroma like nothing else. The flowers are wonderful dried and brewed in tea, but you can also turn them into a fragrant jam (often called acacia honey). Today I'd like to share a recipe for acacia flower jam with lemon.
Cooking method
-
Step 1:
A quick word on the benefits. White acacia flower jam is known for its pronounced anti-inflammatory and fever-reducing properties; it's soothing for the respiratory tract and helps ease colds, coughs, and sore throats. It's also good for your overall well-being — calming the nerves and supporting the body's natural defenses.
-
Step 2:
The active compounds in acacia flowers also have a rejuvenating effect on the skin, firming it and improving its tone. To make the jam, gather clusters of acacia blossoms somewhere away from the city if you can. Cut the whole clusters, rinse them lightly with water, and let them dry in the sun. Pull the individual flowers off into a separate container — you'll need about 1 kg (a bit over 2 lb) of white acacia blossoms for the jam.
-
Step 3:
Make the jam only with white acacia flowers — other varieties, such as purple acacia, turn out bitter.
-
Step 4:
Put the acacia flowers in a pot. Scald the lemons with boiling water, wash them, and cut them — peel and all — into cubes, removing only the seeds. Cover the flowers and lemons with water, set the pot on the stove, bring to a boil, and simmer for 20 minutes over low heat. Cover the pot and let the infusion steep for 1 day. The next day, strain the flower-and-lemon liquid through three layers of cheesecloth, squeezing it well, then return the liquid to the pot on the stove and gradually stir in the sugar.
-
Step 5:
Cook the jam over low heat, skimming off the foam with a slotted spoon. For a pourable syrup — great in tea or for soaking cake layers — cook for 20–30 minutes; for a thicker jam, cook for 45–60 minutes.
-
Step 6:
Ladle the hot jam into clean sterilized jars, seal them, and wrap them up until they cool completely. This yields about 2 liters (8 cups) of acacia honey. It keeps well at room temperature.
-
Step 7:
Your white acacia flower jam with lemon ("acacia honey") is ready! Enjoy!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Rose petals - 0 kcal/100g
