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I'll show you how I make my absolute favorite jam. Nature's gifts are especially abundant in spring, and many of the things we carelessly pass by can be eaten and turned into a variety of delicacies, often with amazing health benefits. The main thing with jam is that it's delicious, but to make it a little healthier, I use xylitol instead of traditional gelling sugar. This way, the jam has 40% fewer calories, has less of an impact on blood sugar levels, and protects our teeth instead of damaging them. *The gelling xylitol I used: https://amzn.to/3Gp2sOk *Traditional xylitol/birch sugar as a healthier sugar alternative: https://amzn.to/4j8rO1u My Instagram (with lots of recipes):   / veggietables.family   Do my videos help you? Click here for the coffee fund :) Thank you! https://www.paypal.com/paypalme/veggi... Sourdough bread recipe: https://www.instagram.com/p/DGIJSnWoB... Whole wheat spelt roll recipe: https://www.instagram.com/p/CFRCBWRpt... *The spirulina powder I use: https://amzn.to/4kiDEHB *Our Omega-3 oil specifically for children: https://amzn.to/4kbftKP *Our Omega-3 capsules: https://amzn.to/3X9NQbp *Our Omega-3 oil for adults (and children) https://amzn.to/3CMsERS *Our water filter: https://smardy-blue.com/?raf=ref0416733 *Our vitamin B12: https://amzn.to/4lGGsir *This link is an affiliate link. If you order through the link, I receive a small commission, but the price remains the same for you. Recipe for Dandelion Jam (3 jars) 50 g dandelion flowers (opened, picked in sunny weather) 600 ml water 1 organic orange 1 organic lemon 500 g gelling xylitol 2:1 (also works with regular gelling sugar) Rinse the dandelion flowers and pluck the yellow leaves into a saucepan. Grate the orange peel (only the orange part, not the white part). Remove the rest of the peel, cut the orange into pieces, and add it to the dandelion. Squeeze the lemon and add the juice to the dandelion. Pour over 600 ml of water, bring to a boil briefly, and simmer with the lid closed for 10 minutes. Pure with an immersion blender or in a blender, then add the gelling agent, bring back to a boil, and simmer for 4 minutes with the lid closed. Immediately pour into clean (preferably boiled) jars, seal, and let cool.