Learn to make dandelion jam, a sweet and vegan honey alternative. Discover its benefits, best season to prepare, and storage tips.
Dandelion jam is a sweet preserve made from the bright yellow petals of dandelion flowers. It's sometimes referred to as "dandelion honey" due to its similar appearance and taste to honey. This jam captures the delicate flavor of dandelions, which is slightly floral and subtly sweet.
The best time to prepare dandelion jam is in the spring, typically between April and June, when dandelions are in full bloom. It's important to pick the flowers on a sunny day when they are fully open and to choose flowers from areas free of pesticides and pollutants.
The benefits of Dandelion Jam
Dandelions have been used in traditional medicine for centuries. They are rich in vitamins A, C, and K, and contain small amounts of vitamin E, folate, and other B vitamins. Dandelions also provide a substantial amount of several minerals, including iron, calcium, magnesium, and potassium. Consuming dandelion jam may support digestive health, reduce inflammation, and provide antioxidant benefits.
Is Dandelion Jam a vegan alternative to honey?
Yes, dandelion jam can be considered a vegan alternative to honey. It has a similar sweetness and consistency, making it a great substitute for those who follow a vegan diet or are looking for plant-based alternatives.
Recipe for Dandelion Jam
Ingredients
4 cups dandelion petals (remove green parts)
4 cups water
1 lemon (juiced)
1 orange (juiced)
1 package (1.75 oz) powdered pectin
4 cups granulated sugar
Instructions
Prepare the Dandelion petals:
Collect fresh dandelion flowers from a clean, pesticide-free area.
Remove the yellow petals from the green parts of the flower. You should have about 4 cups of petals.
Make the Dandelion infusion:
In a large pot, bring the 4 cups of water to a boil.
Add the dandelion petals to the boiling water, reduce the heat, and let it simmer for about 10 minutes.
Remove from heat and let the mixture steep for an additional 20 minutes.
Strain the mixture through a fine mesh sieve or cheesecloth, squeezing out as much liquid as possible. Discard the petals.
Prepare the jam:
Pour the dandelion infusion back into the pot.
Add the lemon juice, orange juice, and powdered pectin. Stir well to combine.
Bring the mixture to a rolling boil over high heat.
Add sugar:
Add the granulated sugar all at once, stirring constantly.
Bring the mixture back to a full rolling boil. Boil for 1-2 minutes, continuing to stir.
Check for setting:
Remove the pot from heat and test the jam for setting by placing a small amount on a chilled plate. If it thickens and wrinkles when pushed, it's ready. If not, boil for another minute and test again.
Jar the jam:
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
Wipe the rims of the jars clean and seal with lids and bands.
Process the jars:
Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly.
Cool and store:
Remove the jars from the water bath and let them cool completely on a towel-lined countertop.
Check the seals after 24 hours. The lids should be indented and not flex when pressed.
Store the sealed jars in a cool, dark place. Refrigerate after opening.
How to store Dandelion jam
Store unopened jars of dandelion jam in a cool, dark place like a pantry or cupboard. They will last for up to one year. Once opened, keep the jam in the refrigerator and use it within a month for the best flavor and quality.
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