John Myers
Grandma’s Dandelion Honey
The perfect grandma’s dandelion honey recipe with a picture and simple step-by-step instructions.
- 1800 g Dandelion flowers = 200 g of dried flowers
- 3 liter Water
- 3000 g Raw cane sugar
- 3 Bags Citric acid
- “While rummaging through old books I found this recipe from my grandmother, which I thought was lost, handwritten on a piece of paper and since the dandelions are in season, but here with us it is hardly unencumbered, my girlfriend was so nice despite her hay fever and picked some for me , dried and then sent. A big THANK YOU for that ♥. Dandelion honey is not only very, very tasty, it is also very healthy because it has a detoxifying effect, increases the immune system and is good for colds. “
- Put the dandelion in the cold water and slowly bring to the boil (simmer).
- Let it boil up, pull the pot off the plate and let it stand overnight (at least 24 hours) to steep it.
- Make a spoon test the next day (see Fig. 9). The brew should be the color of liquid amber. Then put everything in a sieve, allow to drain, naturally collect the brew (liquid) and squeeze out the flowers well with both hands. I do use my salad spinner, however.
- Now the sugar and citric acid are stirred into the brew.
- Place the pot on the stove without the lid and ONLY switch on the lowest setting to preserve all the vitamins. The liquid then evaporates without boiling. This process takes about 5 – 6 hours. Stir as little as possible during this time.
- Lt. (according to) Grandma’s original recipe, let the mixture cool down once or twice in order to be able to determine the correct substance of the syrup. This is too time-consuming for me. I put 1 tbsp of the mixture on a plate. Of course, it cools down faster than the entire mass and saves me time and energy costs. When this small amount is cold you can see how thick this syrup is. Do not let it get too thick, otherwise the dandelion honey would crystallize if kept for a long time. It has to be a real, thick syrup.
- Only pour the finished honey into the prepared (hot rinsed) jars, close tightly and leave to cool on the lid for about 10 minutes. Then turn the glasses over again and let them cool down completely.
- Note 9: I wrote the recipe for the most part in the original text from my grandma, but at the request of my little magic mouse, put a few terms in brackets after it so that the younger generation can also implement this recipe more easily.
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