Dandelion honey

Ingredients for 1 servings:

• 150 g dandelion, only the flowers
• 1 liter of water
• 1 kg sugar, fine
• ½ lemon(s), the juice
• Pepper, colorful, from the mill
• Chili peppers from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 18 hours

savory – with ground pepper and chili peppers

Wash the dandelion blossoms and place them in a pot. Pour 1 liter of water over the blossoms, cover, and let steep for 2 hours. Bring the dandelion blossoms and water to a boil and then cool slowly on the (turned off) stovetop. Let the mixture steep overnight; the next morning, filter the liquid through a sieve. Add 1 kilogram of sugar to the liquid, add the lemon juice, and bring the mixture to a boil. Boil briefly, then simmer gently on low heat until the mixture forms strings. Stir occasionally. This can take several hours. To test, let a small amount cool on a cold plate to determine the cold consistency. Once the honey is ready, season it to taste in the pot with the spices mentioned above. Dandelion honey should taste like runny honey (forest honey)—then pour it into jars.