For the dandelion jam, pluck the dandelion flowers so that all the green is removed – otherwise the jam will be bitter. Bring the petals to the boil with the orange juice and the juice of the lemon and simmer for about 15 minutes.
Then finely puree the mixture. This works best in a food processor. Measure the mass and mix with the appropriate amount of preserving sugar.
Bring to a boil and simmer for 4 to 6 minutes until bubbly. Make a jelly test. When the jam begins to gel in the process, pour into prepared jars, seal and turn upside down for at least 10 minutes.
Use the dandelion jam once to fill cakes or to refine your yogurt.