Dandelion Jam (Dandelion Honey)

Cooking method

1. Step 1:

   

   A few words about dandelions. Many people unfairly write them off as weeds, even though they're rich in minerals. These lovely golden flowers contain phosphorus, potassium, calcium, iron, zinc, and manganese, along with small amounts of iodine, selenium, copper, and other trace elements. They're also high in B vitamins, vitamin C, and beta-carotene. So a jar of this jam is a worthwhile thing for any family to have on hand.

2. Step 2:

   

   How to make the jam. Dandelions are good for jam while they're in bloom. Pick 400 dandelion heads and pull off just the yellow petals — the sepals and the base of the flower would give the jam the bitterness of the milky sap.

3. Step 3:

   

   Put the yellow petals in an enameled or stainless steel pot. DO NOT RINSE them — you'd wash away all the nectar and pollen, and the jam would lose its healthful properties.

4. Step 4:

   

   Cover the petals with the water, bring to a boil, and boil for 10 minutes. Add the citric acid to the boiling liquid and simmer over low heat for another 25 minutes.

5. Step 5:

   

   Take the pot off the heat and strain the liquid, discarding the spent petals. Add the sugar to the liquid, stir, and return it to the heat. Bring to a boil and simmer over low heat for 40–50 minutes. The longer you cook it, the thicker the jam will be.

6. Step 6:

   

   Pour the jam into glass jars and seal them. It keeps beautifully under plastic lids in a cellar or the refrigerator.

7. Step 7:

   

   Dandelion jam is invigorating: it stimulates the nervous system, supports metabolism, helps cleanse the body of toxins, calms inflammation, aids in treating liver ailments, lowers stomach acidity, and has many other beneficial qualities. It's recommended to eat no more than 3 spoonfuls a day — and this fragrant remedy is best stirred into a cup of tea. Enjoy!