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Homemade preparations
Dandelion jam with lemons

Dandelion Jam with Lemon

An unusual jam with a delicate floral aroma to shake up your pantry. Dandelion jam is pure magic! It takes a lot of dandelions, but trust me — it's worth every one. One of the best jams I've ever tasted!

Yolka

Recipe author

Composition / ingredients

Servings:

Dandelion (flowers)

400

Sugar

1.5

Lemons

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 2 g

Fats 0 % 0 g

Carbohydrates 94 % 33 g

137 kcal

GI: 16 / 0 / 84

Cooking method

Cooking time: 50 min

Step 1:

Gather your ingredients.
Step 2:

Rinse the dandelion flowers.
Step 3:

Cover with water and boil for 15 minutes.
Step 4:

Add the lemon slices, boil briefly, then let the mixture sit for a full day.
Step 5:

Strain, pressing to squeeze out all the liquid.
Step 6:

Stir the sugar into the strained liquid.
Step 7:

Boil for 10-15 minutes. Let cool, then ladle into jars.
Step 8:

Step 8:
Step 9:

Step 9:

Rinse the dandelion flowers under the tap and put them in a pot or large basin. Cover with water and boil for about 15 minutes. Shortly before the cooking time is up, drop in the lemon slices — no need to peel them. Boil for a few more minutes, then take the pot off the heat. Whatever you do, don't pour off the liquid. Let the dandelions "rest" for a full day. After that, separate the flowers from the liquid using a colander or sieve. Stir the sugar into the liquid and simmer to cook off the excess water until the dandelion jam reaches the thick, syrupy consistency you're after.