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If you are already familiar with Ray Bradbury's story "Dandelion Wine," you probably remember how warm and sunny the author talks about summer, when every new day is a real adventure. And, of course, from the pages of the book we learn about the magical drink that young Douglas's grandfather makes every year. We suggest that you dive into the wonderful, not yet summer, but very spring atmosphere and make something unusual. While dandelions delight us with their bright life-affirming colors, let's make jam out of them! You can often hear about the healing properties of this preparation, it is also called dandelion honey. There is no consensus on this issue, because any jam or jam contains a lot of sugar. But if you like such sweets, take the recipe to heart. We are sure you will be pleasantly surprised!
Gather the required number of dandelion flowers. Cut off the peduncle, the green bottom part. For jam you need only yellow petals.
Put petals into a saucepan, pour water over them, and bring to a boil. Then turn down the heat to low and simmer for 10 minutes.
Add the lemon juice to the water with the dandelions, stir and continue to cook for another 25 minutes. At this point, the house will begin to fill with a sweet honey aroma.
When the time is up, remove the pot from the heat, cool slightly, and strain the broth. You can strain a couple of times, so that there is definitely no cake left in the liquid.
Add sugar to the broth, stir it and put the pot back on the fire.
After boiling, the liquid will become more transparent. Reduce the heat and simmer for 40 minutes. The longer the jam stays on the heat, the thicker it will end up being.
Pour the finished jam into sterilized jars, cover and cool at room temperature. Then store in the refrigerator.
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