Dandelion jam: recipe

Dandelion jam fully preserves the beneficial properties of the plant. Dandelion belongs to the primroses, grows everywhere, the procurement of raw materials is an easily accessible and not labor-intensive process. Jam is used as dessert and for medicinal purposes.

The benefits and harms of dandelion jam

The dandelion product contains proteins, carbohydrates, and fats necessary for normal body function. The composition also includes the following components:

• vitamins K, PP, group B, choline;
• ascorbic acid;
• potassium;
• zinc;
• calcium;
• iron;
• phosphorus;
• tocopherol

Due to its beneficial properties, the plant is widely used in folk medicine. The chemical composition is involved in almost all body functions. Benefits of dandelion jam:

1. Has a sedative effect. Calms the nervous system, improves sleep quality.
2. Has antiviral properties.Prevents and treats seasonal infections, lowers temperature, strengthens the body's resistance.
3. Antioxidants tocopherol and ascorbic acid restore damaged cells, prevent the growth of cancer cells, prevent cardiovascular pathologies, normalize blood pressure, and slow down the aging process.
4. Improves the functioning of the endocrine system. Lowers blood sugar levels, normalizes hormonal levels.
5. Promotes milk production during lactation.
6. Participates in hematopoiesis. Reduces cholesterol, prevents anemia.
7. Regulates metabolic processes, acts as an absorbent, absorbs toxins and heavy metals.
8. Has a diuretic effect. Eliminates congestion in the urinary system, improves potency.
9. Promotes digestion, treats liver diseases, can be used as a choleretic agent.
10. Has anthelmintic properties.
11. Improves tone and restores energy.

It is not recommended to use dandelion jam in case of an allergic reaction or high acidity of gastric juice, since the product stimulates the production of secretions.

What does dandelion flower jam help cure?

The range of uses of the product is quite wide; the benefits of dandelion jam have been experimentally confirmed in the treatment of:

• dysbacteriosis, manifested by constipation;
• flatulence;
• prostate adenomas;
• diabetes mellitus;
• atherosclerosis;
• thrombosis;
• helminthiasis;
• bronchitis, viral infections, influenza;
• malignant tumors;
• hepatitis, cirrhosis;
• herpes;
• gastritis with low acidity;
• anemia;
• leukemia;
• tuberculosis.

The product normalizes metabolic processes and is indicated for obesity.

How to make dandelion jam

Dandelion jam is made only from the flowers of the plant; the raw materials are collected in the spring during mass flowering. To obtain a product with the maximum content of beneficial properties, certain conditions must be met:

1. Choose flowers that are large, fully opened, and bright yellow. The beneficial properties of the plant increase after two years of age. Half-bloomed or faded dandelions are not suitable for jam. The main concentration of active substances is found in pollen.
2. Flowers are picked or cut with scissors and placed in a bag, glass or enamel container. Metal containers are not used for collection to prevent oxidation.
3. After collecting, the dandelions are poured onto white paper or cloth. There may be insects in the flowers; after a few minutes they will leave the plant and move to the white surface.
4. Before cooking, the raw materials are soaked for 2 hours; if it is necessary to make dandelion jam for medicinal purposes, this measure is not relevant. The beneficial properties of the product will be higher without soaking, but the taste will have bitterness.

Jam is prepared from freshly picked dandelions; dried flowers are not suitable for this purpose; the beneficial properties of the plant are not fully preserved.

Where and how to collect dandelion flowers for jam

Dandelions are collected for jam approximately in early or mid-May, when the plant enters the active flowering phase. Beneficial properties at this time reach their maximum level. Damaged or small flowers are not picked. Dandelions form several stems up to 10 cm high.the older the plant, the stronger the foliage, the longer the stems and the larger the flowers.

To procure raw materials, choose a forest edge or clearing behind a populated area. Inappropriate place to collect dandelions:

• industrial urban area;
• next to a landfill;
• near wastewater treatment plants;
• cattle grazing areas;
• city ​​parks and squares where pets can be walked;
• gas stations;
• roadsides.

In rural areas, the environmental situation is several orders of magnitude higher than in urban areas. Dandelions can be collected anywhere except public places and sanitary areas.

Classic dandelion jam recipe

For the recipe you will need the following ingredients:

• dandelion flowers – 300 pcs.;
• sugar – 750 g;
• citric acid – 1 tsp;
• water – 1.5 cups.

Ingredients can be reduced or increased, observing the stated ratio of components. Below is a step-by-step recipe for dandelion jam with photos.

The collected flowers are laid out on a white tablecloth, reviewed, and the green fragments at the base are removed. Only the yellow part is used for jam.

The prepared raw materials are placed in a colander, washed under the tap, placed in a container, and filled with water. Leave for 4-5 hours. Then, using a slotted spoon, take out the dandelions and place them on a flat surface to evaporate excess moisture.

Mix sugar with water, put on low heat, cook the syrup, stirring constantly. When the crystals are completely dissolved, add dandelion flowers, continue to boil on the same heat setting for 20 minutes, stir constantly and skim off the foam.

The containers with jam are allowed to cool and put in the refrigerator until the morning. The next day, place a wide saucepan on top of it with a colander and cheesecloth on top. Add dandelion jam.

When the syrup has completely drained, the edges of the gauze with flowers are gathered into a bundle and the remains are squeezed out.

The squeezed syrup with dandelion is put on fire, depending on the desired thickness of the product, boiled for 20-35 minutes. Before finishing, add citric acid.

Hot jam is poured into sterilized containers, rolled up with lids and stored. If part of the product is left for consumption, cover the container with a nylon lid and put it in the refrigerator.

Thick dandelion flower jam

The jam according to the classic recipe is medium thick and bright amber in color. The consistency of the product can be made thicker to the point of jam. Recipe for dandelion jam using pectin:

• flowers – 200 pcs.;
• water – 3 glasses;
• sugar – 3 cups;
• pectin powder – 4 tsp;
• citric acid – ½ tsp.

Cooking sequence:

1. Water is poured into the container and pre-prepared flowers are placed.
2. Boil for 10 minutes.
3. Remove from heat and leave for 5 hours.
4. Squeeze out the raw materials through cheesecloth.
5. Place on the fire, when the juice boils, gradually add sugar, stirring constantly.
6. Cook over low heat for 15 minutes.
7. Pectin is diluted according to the instructions, before completion of cooking, added to the syrup, and kept on fire until the required thickness.
8. Before removing the pan from the heat, pour in citric acid.

The jam is packaged in jars and covered with lids. The dessert retains its beneficial properties for 24 months.

How to make dandelion and orange jam

If you follow the proportions and cooking technology, the product will be orange in color with a subtle citrus smell. According to the recipe, dandelion flower jam is prepared together with orange zest and pulp. Ingredients:

• flowers – 0.250 g;
• medium-sized oranges - 3 pcs.;
• sugar – 750 g;
• water – 1.5 l.

Sequence of action:

1. The flowers are sorted and the green fragments are cut off.
2. Fill with water and place in the refrigerator for a day to remove bitterness.
3. Then lay it out on a napkin and dry it.
4. Cut the orange into cubes.
5. Place in a container and fill with the required amount of water according to the recipe.
6. Place on fire and boil for 60 minutes over medium heat.
7. The broth is allowed to cool, squeezed through cheesecloth, and the cake is thrown away.
8. Add sugar to the liquid and boil for 30-40 minutes.

Taste; if desired, you can add sugar or citric acid. After boiling, the product is packaged in jars and covered with lids. Orange jam retains its beneficial properties for about 3 years. The dessert can be stored in a plastic container in the refrigerator.

How to take dandelion jam correctly

Dandelion jam (pictured) is an amber, medium-thick substance. The product has a specific taste, so it is unlikely that you will be able to consume a large amount. As a dessert, a few spoons with toast and tea or coffee are enough. Can be used with pancakes, pancakes, or used as a dip between layers when making a cake. If there are no chronic diseases, the daily norm is no more than 8 spoons.

If dandelion jam is used as medicine, it is recommended to adhere to the following rules:

• during pregnancy, if there are no contraindications or allergic reactions, the product is consumed to improve tone in the morning (1 tbsp.), the same amount in the evening to improve sleep;
• for edema of various etiologies, the daily dosage is 4-5 tbsp. l.;
• for the treatment of diabetes mellitus, the daily norm is no more than 4 tablespoons;
• To prevent colds, use 2 tbsp of jam every morning. l., washed down with hot milk;
• for heart diseases, take jam for 21 days, morning and evening, 1 tsp.

The beneficial properties of dandelion jam are used to cleanse the body of toxins. Use the product in a sauna or Russian bath. Before the steam room, take 4 spoons of herbal tea. The product acts as a diaphoretic.

How to take dandelion jam for weight loss

One of the beneficial properties of dandelion is its diuretic and diaphoretic effect. If you are overweight, fluid accumulates in the tissues and swelling appears. Jam helps to cope with the problem. The components in its composition participate in protein metabolism, break down fats, remove toxins, and eliminate constipation. By eliminating all the negative factors that accompany obesity, dandelion promotes weight loss. The beneficial properties of the product for weight loss include maintaining the required composition of vitamins and microelements with a simple or salt-free diet.

According to reviews from those who have lost weight from dandelion jam, weight loss is noted 14 days after taking it. The course of treatment is unlimited, use 1 tbsp. l. 30 minutes before meals. If the diet is fractional, the dandelion product is taken at intervals of 4 hours.

How to store dandelion jam

According to reviews, the shelf life of dandelion jam if the preparation technology is followed is at least 2 years. Once ready, the product is poured into pre-sterilized jars. When hot, seal with sterile lids. Dandelion juice is prone to fermentation, and jam is no exception.To preserve the beneficial properties of the product, the jars are placed in a room without lighting at a constant temperature of no more than +5⁰ C.

Restrictions and contraindications

Dandelion jam has a significant range of beneficial properties, but there are also contraindications:

1. Not recommended for children under 4 years of age. The product may cause an allergic reaction.
2. During breastfeeding, do not exceed the dosage (2 tsp).
3. If you are intolerant to the substances contained in the plant, do not consume dandelion dessert.
4. The product should not be used for peptic ulcers of the digestive tract.
5. At the time of exacerbation of gastritis, which occurs against the background of increased acidity, it is also not recommended to use jam.
6. If defecation is impaired (frequent diarrhea).

The chemical composition of dandelion can significantly worsen the condition.

Conclusion

Dandelion jam has high taste and numerous beneficial properties. The product is used as a dessert and for the treatment of a number of pathologies. The plant is easily accessible and grows throughout Russia. Due to their structure, dandelion seeds are scattered over considerable distances, occupying large areas, so there are no problems with the procurement of raw materials.

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