How to make
When picking the dandelion flowers, 1st make sure that the area you're picking from is clean, without any cars or streets nearby.
If the flowers have stems, remove them, then wash them thoroughly in a colander under running water and drain.
For every 4 handfuls of dandelions, add 4 1/5 cups (1 L) water. Wait for the mixture to start bubbling, then remove from the stove and leave it overnight.
The next day, strain through a cheesecloth, squeezing the flowers well. Add the sugar and slices of lemon (without the rind) and boil on low heat. The goal isn't for the mixture to boil but for the water to slowly evaporate, in order to retain all of the healthy properties of the dandelions - a process that can take all day, so stock up on patience.
To find out whether the jam has reached the right consistency, pour a drop of it onto a plate - it must not run.
Once the jam is ready, add the citric acid, boil 1 min. and distribute into warm and dried jars, them flip them upside down.
From the ingredients listed, I got about 9 jars of jam.
