Jam from the flowers of Linden retains the wonderful fragrance of a flowering tree and many useful properties of lime blossom. It can be added to tea for colds and coughs. In addition, phony jam is in itself a wonderful dessert.
Linden flowers it is better to collect on a warm day when not too dry weather, when they are intensively secreted nectar. Flowers can be cut with scissors, because they are not well separated from adjacent leaves. Trim the stalk and the leaves and flowers, rinse in colander under running water. Drain the water and put the flowers in enamel basin. Prepare sugar syrup (1 kg sugar and 0.4 l of water per 1 kg of flowers) and boil until the sugar is completely dissolved. Strain the syrup through cheesecloth, folded in several layers, and again bring to a boil. Pour boiling syrup prepared with flowers, place on top of a flat plate and put the yoke, light as flowers float on the surface. As oppression can use a jar of water. When the flowers are saturated by the syrup, and settle, bring to the boil and simmer until fully cooked. To test readiness, drop the syrup on a flat plate - drop should not bleed. At the end of cooking add citric acid, about 3 g per kilogram of flowers. Boiling jam pour on hot dry banks, under the metal roll up covers, flip up the bottoms and cover with something warm to jam slowly cooled.
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