How to make jam from dandelions

Collect dandelions in the noon sun on a clear day, when all the flowers are opened. Do not collect plants near roads and industrial enterprises. After cooking, pour the jam into clean glass Tau and zakuporivaniya covers. To keep the dessert should be in the cellar or the fridge.

Method 1. Wash the dandelion flowers and the Bay water put on the stove. Since boiling, reduce heat and simmer for another 2 minutes. After that, fold flowers in a colander, pre-fitted with cheesecloth, and press. Stir in the broth, sugar and cook for 7 minutes after boiling. Pour the jam in glass jars and ocuparte.

Method 2. For soaking, place the dandelion flowers in cold water. Then press, again pour cold water and boil for 15 minutes. 3 minutes before the end of cooking, add the lemons, sliced with peel. Remove the broth from heat and leave for a day to draw. Strain, press and add the sugar, boil down to a viscosity of 2-3 hours.

Method 3. Sort and rinse the flowers. Lay them in a saucepan, cover with boiling water. Leave them for a day under cover. Then strain, stir in the sugar, add the lemons, diced, put it on fire. Jam cook with constant stirring until thick on a slow fire.

Method 4. Quickly rinse the flowers in cold water, drain and mix with grated lemons, add the cherry leaves. Add water and simmer for 10 minutes, continuing to stir. After removing from heat, infuse jam during the day. Cool and raspakujte banks.

Method 5. Loop flower heads of dandelions, and not washing, put in a saucepan. Pour back the same water. Leave to infuse, then strain and add sugar, cook 20 minutes. When the mass has boiled, remove the foam. Raspakujte jam on the banks.