Dandelion vanilla spread

Ingredients for 1 servings:

• 1,400 ml dandelion water from my base mixture
• 2 tbsp dandelion petals, leftover from making the liquid
• 2 pkt. gelling sugar
• 1 vanilla pod(s)
• 1 dashes lemon juice, fresh or concentrate
• ½ small bottle(s) of butter-vanilla flavoring

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

from my base mix

Put a large, heaped spoonful of petals into a measuring jug and fill up to 750 ml with dandelion water. Add 1 large squeeze of lemon juice to the jug and fill up to 700 ml with flower water. Place in a saucepan with 2 packets of gelling sugar and 1/2 bottle of vanilla baking flavor. Scrape out the vanilla pod and add the seeds to the saucepan. Add the pod to the jar with the vanilla sugar. I also add a dash of vanilla syrup for coffee to the pot, but it tastes good without it too. Bring everything to a boil and cook for 3 minutes, stirring. While it continues to cook, test for setting on a small plate. I fill it into boiled jars after 4 minutes and seal them with boiled lids. Turn it upside down and then let it stand for a while. When it sets, turn it over so that the petals and vanilla dots are evenly distributed. The jelly doesn’t set easily, so it’s better to use a little less liquid than more.