Löwenzahn Gelée und Löwenzahnsirup / 2 Produkte aus der Natur

The time of year for yellow meadows is here, our beloved dandelions. Today I'll show you how to make a syrup and a jelly. I can't give you exact quantities here, as they depend on how many dandelions you collect. Here's how to do it: The collected, unwashed blossoms must be well covered with water, and you add a sliced ​​organic lemon. (Use a plastic, porcelain, stoneware, or glass bowl.) Let it steep for 24 to 48 hours in a cool room. Transfer to a saucepan. Optionally, add 1-2 sprigs of peppermint or lemon balm (crushed in a mortar). Optionally, add 1-2 peeled and grated turmeric roots. Heat everything to a maximum of 65 degrees Celsius (149 degrees Fahrenheit) and then let it steep for 1 hour with the lid on. Strain. *** For the jelly: Decorate sterilized jars with dandelion petals and pour in the jelly prepared according to the instructions. Always use a little more gelling sugar than specified, as dandelions don't contain their own pectin. Add 2 heaped teaspoons of citric acid. *** For the syrup: Equal parts liquid and raw cane sugar Add 2 heaped teaspoons of citric acid per liter Simmer for at least 30 minutes Pour hot into sterilized twist-off bottles. 00:00 Introduction 00:15 Picking dandelions in the meadow 05:26 Spreading out the dandelions 06:17 Preserving the blossoms (48 hours) 07:00 Boiling the flower heads 09:36 Statement on "Dandelion Honey" 12:14 Boiling and straining 13:10 Making dandelion jelly 13:34 Making dandelion syrup 14:41 Conclusion My equipment: = Jar lifter: https://amzn.to/3oV92n3 = Klarstein automatic preserving kettle: https://amzn.to/3LrjpGH = Digital kitchen scale: https://amzn.to/40ktM61 = My ultimate Weck preserving cookbook: https://amzn.to/49yctDg 🎻Music in the film: Music: https://filmmusic.io