Dandelion-rhubarb jam

Ingredients for 1 servings:

• 150 g dandelion flowers
• 750 ml water
• 250 g rhubarb, peeled
• ½ lemon(s), juice
• 1 kg gelling sugar 1:1

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 40 minutes

makes about 4 jars of jam

To make the dandelion water, rinse the dandelion blossoms under running water and remove the green parts. Place the blossoms in a pot of water and boil for five minutes. Let them steep for 24 hours, then strain the blossoms and press them through a kitchen towel. To make the dandelion and rhubarb jam, peel the rhubarb, cut it into pieces, and add it to the dandelion water. Add the lemon juice and gelling sugar and bring the mixture to a boil. At the end of the cooking time, purée the jam if desired and pour it into clean jars.