Daisy Jam

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.

Duration: Approx. 30 Minutes

Amount: 4 glass jars of 250 Millilitres


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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