Orange and Dandelion Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 14 mins |
| Total Time | 44 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 handfuls flowers (dandelion blossoms), approx. 50 g
- 600 ml water
- 1 large orange (s), organic
- 1 lemon (s), add the juice from it
- 500 g preservin suar 2: 1
Print Recipe
Pin Recipe Instructions
- Collect the dandelion flowers in the morning when they are fully open.
- Rinse the flowers briefly, then pluck the yellow petals off and pour the 600 ml of water over them. Rub the peel of the orange into the saucepan; only the orange, not the white of the peel. Peel and dice the orange and add to the other ingredients in the saucepan. Add the lemon juice as well. Bring the mixture to the boil and simmer for about 10 minutes. Let the blossoms and juice cool down a bit and puree finely with the hand blender.
- You should now have about 800 ml of yellow juice. Mix this juice with the preserving sugar, bring to the boil and cook for about 4 minutes. (According to package instructions) After a successful gel test, pour the hot jam into clean screw-top jars and close tightly.
- A steeping time is not necessary with this recipe, as all ingredients stay in the jam and are not sieved out. This means that the full taste is retained.
- The recipe makes about 4 - 5 glasses.
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