Jam from flowers of a linden keeps wonderful aroma of the blossoming tree and many useful properties of lime color. It can be added to tea at cold and cough. Besides, lime jam - in itself a fine dessert.
It is better to collect flowers of a linden in warm day at not too droughty weather when in them nectar is intensively emitted. It is possible to cut off flowers scissors as they badly separate from adjacent leaves. Cut off fruit stems and leaves and wash out flowers in a colander in flowing water. Let's water flow down and shift flowers in the enameled basin. Prepare a sugar syrup (1 kg of sugar and 0.4 l of water on 1 kg of flowers) and you boil until sugar completely is dissolved. Filter syrup through the gauze put in several layers and again bring to the boil. Fill in with the boiling syrup the prepared flowers, put from above a flat plate and put oppression as light flowers emerge on a surface. As oppression the bank can use with water. When flowers become impregnated with syrup and will settle, bring jam to the boil and you cook to full readiness. To check readiness, drip syrup on a flat saucer - the drop shouldn't blur. At the end of cooking add citric acid, about 3 g on kilogram of flowers. Pour the boiling jam on hot dry banks, roll up a baking plate metal covers, turn up bottoms and cover with something warm that jam slowly cooled down.