Linden flowers it is better to collect on a warm day with not too dry weather, when they are intensively secreted nectar. Cut the flowers with scissors, since they are poorly separated from the adjacent leaves. Cut the stalks and leaves and wash the flowers in a colander under running water. Drain and place the flowers in the enamel basin. Prepare sugar syrup (1 kg of sugar and 0.4 l of water per 1 kg of flowers) and boil until the sugar is completely dissolved. Filter the syrup through cheesecloth, folded in several layers, and again bring to a boil. Pour boiling syrup prepared with flowers, put on top of a flat plate and put the yoke, light as flowers float to the surface. As the yoke you can use a jar of water. When the flowers are impregnated with the syrup settle, bring to the boil and simmer until fully cooked. To test readiness, drop the syrup on a flat plate - not a drop has to spread out. At the end of cooking add citric acid, about 3 g per kilogram of flowers. Boiling jam pour into hot dry banks, under the metal roll up covers, flip up the bottoms and cover with something warm to jam slowly cooled.