Dandelion jam

  • 2 l dandelion blossoms
  • 1 l water
  • 2 lemons
  • 1 package (330 g) 1+3 jam sugar
If you want a yellow jam, remove the lower green part from the blossoms. You can also leave the green leaves but the jam will be a bit more bitter and greenish in colour. Pour the boiling water over the blossoms and allow them to steep for 24 hours. Strain the liquid into a pan, squeeze the liquid out of the blossoms. Add the lemon juice and bring it to a boil. Add the sugar and simmer over low heat for 15 minutes. Skim off the foam and pour the hot mixture into sterilised jars. The jam will thicken as it cools. Serve with cheese. Add the jam to tea or use in recipes instead of honey.