John Myers
Ingredients for 1 servings:
- 800 dandelion flowers (about 1/2 a 10-liter bucket full)
- 2 lemons, untreated
- Water
- 1 ½ kg sugar
Instructions
Working time approx. 2 hours; Rest period approx. 1 day; Total time approx. 1 day 2 hours
Place the freshly picked blossoms in a pot, slice the two lemons (with peel) and add to the blossoms. If you can’t get untreated lemons, you’ll have to brush the lemons under hot water. Now fill the pot with enough water so that the blossoms are submerged. For example, I place my hand on the blossoms without pressing them together and then let the water run in. If my palm gets wet, then there’s enough water in the pot. Bring the whole thing to a boil briefly and then let it simmer for 10 minutes on low heat. Then remove from the heat, cover, and let stand for about 24 hours. The next day, squeeze the liquid through a kitchen towel and collect it. Now add the sugar to the liquid and boil the whole thing until it reaches the right consistency. But be careful, the thicker the honey becomes, the faster it will foam and possibly overflow the edge. So use a pot that’s large enough. It should be no more than half full. To check if the honey has reached the right consistency, put a spoonful on a plate and let it cool completely. If you then tilt the plate, you will see the honey flow. When you are satisfied with the consistency, pour the honey into the prepared jars and seal them immediately. I use these large jars with this snap-on lid. This amount fills four jars. Place the jars on a towel, cover with a second one, and let it cool slowly. The honey can now be stored for a long time.
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