- petals of a dandelion - 100 Grams
- citrus peel - 500 Grams (lemon, orange or grapefruit)
- apples - 500 Grams
- granulated sugar - - To taste
1. Go over the dandelions. Remove the petals with scissors and put them in a bowl. 2. Lay the apples (along with the core and skin), citrus crusts and half (50 g) of dandelions in a large saucepan. Pour all the water to cover. Bring the water to a boil and continue to cook for 1 hour. 3. Then pour the contents of the pan into a bag (under it put a large bowl or pan) in order to strain the broth. Leave it overnight. 4. Pour the strained liquid of the measuring jug, and then into a large saucepan, add 500 g of granulated sugar to every 600 ml of liquid. Bring to a boil. Stir the juice until all the sugar dissolves. Continue to boil for another 10 minutes. 5. Remove the jam from the heat and mix until the bubbles and foam disappear. Leave it to cool for a while. Then add to the jam the remaining dandelion petals (50 g). Stir thoroughly. Pour the jam over warm, clean jars and immediately roll them with metal covers.
Servings: 4-8