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Recipes for making dandelion jam, healthy properties

Recipes for making dandelion jam and its beneficial properties

Good all the time of day!

In one of the articles was told how to make such a drink from dandelions, like wine. The product, you see, is not quite normal for the preparation of any drinks.

However, most lovers say that the wine from these flowers turns out very tasty. But not everyone loves wine, and you won’t give it to children. But another product from this flower will appeal to both adults and children.

It’s about jam. Also not entirely normal. However, jam, unlike wine, can be prepared from different plants. The main thing is to approach the process.

Like wine, jam can be made with or without petals. The cooking process with petals is not as time consuming as without them. However, not everyone likes it when tasteless vegetable fibers are floating in your cup. Therefore, more often make jam without petals.

How to cook this delicious product will be discussed in the article.

But in the beginning, a few words about how this jam is useful or not useful.

According to experts, per 100 g, and this is 192 kcal, there is about 1 g of proteins, 49 g of carbohydrates and 0.15 g of fats.

In addition, there can be found trace elements such as phosphorus (41 mg); potassium (231 mg); calcium (139 mg); iron (1.7 mg); zinc (0.27 mg); manganese (0.22 mg). This is all that is contained in the dandelion itself, and that it gives to the finished product.

As for vitamins, dandelion jam contains ascorbic acid, B vitamins, such as riboflavin and pyridoxine, thiamine, as well as pantothenic and folic acid. There are in jam and vitamins K and PP, beta-carotene.

The range of its actions on the body is also quite wide. This product stimulates the nervous system, improves metabolic processes, normalizes appetite, has a tonic effect. It also treats inflammation, constipation, hemorrhoids.

Helps this jam to reduce the acidic environment of the stomach. Therefore, it is useful for gastritis. It is used as a remedy for food poisoning with Escherichia coli.

In folk medicine, it is used to treat arthritis and gout. But its greatest benefit in the treatment of anemia, asthma, vitamin deficiency and hypertension.

Of course, jam helps with colds. Especially, these properties are manifested in combination with lemon and honey. And if you eat it with herbal infusions of lemon balm or chamomile, mint or bergamot, then it will help for nervous calm.

Tea connoisseurs prefer to drink this jam with green tea. In general, as you can see, the benefits of it are obvious.

The video below gives a very detailed and detailed description of all the beneficial properties of this seemingly weed plant.

It is time for mass flowering of dandelion, and if you decide to try to cook jam from it, then it’s time to start collecting this plant. How to collect correctly, how to prepare this tasty and healthy delicacy from it will be described below.

You can say that there is nothing tricky in the collection. However, this is not quite true. It is necessary to take into account the fact that growing in industrial areas, on the streets of cities, where a lot of transport accumulate a lot of different harmful substances. Therefore, jam made from dandelions gathered in such places will bring nothing but harm.

So it is necessary to collect the plant outside the city, well, or in extreme cases, in huge park arrays outside the city.

To collect it is necessary to choose large inflorescences, bright yellow color, on which there is no damage. For preparation, only the inflorescences are needed, so we cut them off without a stem under the flower itself. And then, you can use or only one petals, then each flower gently «plucked», putting them in a prepared container, or the whole flowers. But at the same time, the jam will be slightly bitter.

For the preparation of jam, the collected raw materials, even flowers, even the petals are best chopped. Although some cook and whole.

If you use whole flowers, you can not prepare jam, but syrup. This is in case you need to use dandelion, first of all, as medicine.

So the first recipe is to make a syrup.

To make it you will need:

  • Dandelion flowers — 300-400 pcs.
  • Sugar — 1.5 kg.
  • Water — 500 ml.

Washed flowers are placed in a saucepan, filled with water. After that, put on the fire, brought to a boil. Then stew two minutes. After this time, the resulting broth merges, and flower uvar is thrown away. They all gave what they needed and are no longer needed. Sugar is poured into the broth, brewed again for about 10 minutes. After that, the hot broth is poured into jars (if small) and placed in storage.

So, the recipe for dandelion jam. You can, of course, use only the flowers themselves, but for a better taste, as well as good medicinal qualities of jam, it is better to add lemon to it.

For this recipe you will need:

  • Flowers — 400 pcs.
  • Lemon — 1 pc.
  • Sugar — 1 kg.
  • Water — 1 l.

Plucked flowers are washed, filled with cold water. So that they are well infused, you must leave for a day.

After that, the water is drained. Lemon must be cut, you can peel, but with zest will be better. Sliced ​​lemon is put into the infusion. After that, pour a liter of water, put on fire. Bring to a boil, remove from heat and set to infuse for two hours.

Next, filter the broth, add sugar and re-cook as usual jam. After readiness we spill the welded product in cans.

This is the second option of therapeutic jam. In general, honey is a very versatile product, the main thing is to use it in moderation.

To make it you will need:

  • Dandelion flowers — 300-400 inflorescences
  • Honey — 2 spoons per half liter of flower.
  • Water — 1-2 liters (depending on the amount of frayed mass of flowers).

Flowers dandelion first thing you need to rinse and dry.

At the next stage, we crush the flowers. To do this, you can use either a food processor or a meat grinder.

In the resulting flower mass add honey at the rate of two tablespoons per half liter of grated flowers. Honey is best used liquid. So it is easier to dissolve.

Everything is thoroughly mixed to make a homogeneous mass. Close the pot, which mixed the honey and dandelions with a lid, leave to infuse for twelve hours. Periodically mix the mass every 2-3 hours.

After the specified time, honey jam will be ready. True, it is not quite jam in the sense, since it was not cooked. On the one hand, this is good because many useful elements are preserved, but on the other hand it cannot be stored for a long time. But this is an amateur.

Unlike the previous options, this jam is made without any additives. It is used only:

  • Dandelion flowers — 400 pcs.
  • Water — 1 l.
  • Sugar — 1.5 kg.

Dandelion flowers are picked, washed and put in a saucepan. Next, pour water, put on fire. We bring to a boil, keep on fire for 2-3 minutes.

We spread the gauze into a colander, filter out the ready broth in such a way to remove the flowers from it.

You can, of course, leave it as it is, but then the cooked petals will be in the jam, but they are not quite pleasant to the taste, because the jam will not be expectedly pleasant.

Add sugar into the drained broth, put everything on fire again. We have been cooking here for 15 minutes.

Cooking jars for jam — sterilize them. We pour the finished jam over the cans, roll up the lids

Roll up the banks turn upside down, wrapped in a towel. Day banks are under the fabric, after which they can be put on storage.

The principle of making jam is the same; only the composition of additives can change. In addition to lemons, it can be other citrus fruits, such as oranges. You can add a pear or an apple, melon, mint is added.

In general, here you can experiment. Try to add something of your own, if you get tasty, be sure to share with readers.

Video on how to make dandelion jam

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