Orange and dandelion jam

Ingredients for 1 servings:

• 2 handfuls of flowers (dandelion flowers), approx. 50 g
• 600 ml water
• 1 large orange(s), organic
• 1 lemon(s), the juice
• 500 g gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 44 minutes

tart, refreshing spread

Collect the dandelion flowers in the morning when they are in full bloom. Rinse the flowers briefly, then pluck off the yellow petals and pour over 600 ml of water. Grate the orange zest into the pot; only the orange part, not the white part. Peel and dice the orange, and add it to the pot with the other ingredients. Add the lemon juice. Bring the mixture to a boil and simmer for about 10 minutes. Allow the flowers and juice to cool slightly, then puree finely with a hand blender. You should now have about 800 ml of yellow juice. Mix this juice with the gelling sugar, bring to a boil, and simmer for about 4 minutes (according to the package instructions). Once the setting test is successful, pour the hot jam into clean screw-top jars and seal tightly. There is no need for a steeping time with this recipe, as all the ingredients remain in the jam and are not sieved out. This way, the full flavor is retained. The recipe yields about 4-5 jars.