The daisies (Lat. Bellis perennis) can be found on the meadows in spring. We always like to eat the blossoms in a mixed salad or sprinkled directly on a slice of bread. Daisies are rich in saponins, tannins and bitter substances and, with their essential oils, are good for angina, asthma, bronchitis and painful menstrual bleeding. They have a diuretic and blood purifying effect. In this recipe, I process the flowers into a tasty jam.
4-5 handfuls of daisy flowers
1 litre naturally cloudy apple juice
Approx. 1 kg preserving sugar 1: 1
1. Pour the apple juice over the daisies and cook for about 4 minutes.
2. Let the flowers soak in the juice overnight.
3. Strain, collect and measure the liquid through a sieve.
4. Bring the same amount of preserving sugar together with the liquid to the boil.
5. Make the gelation test and fill into sterilised jars.
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