Vegan Dandelion Honey

Ingredients for 1 servings:

• 450 g dandelion flowers
• 2 liters of water
• 2 organic lemons
• 2 vanilla pods
• 2 kg sugar (refined sugar, raw cane sugar or sugar substitute)
• 3 tsp guar gum if needed

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 16 hours 30 minutes

Remove as much of the green parts from the dandelion blossoms you picked yourself, letting any small creatures out into the wild. Squeeze both lemons. Bring the water to a boil. Add the dandelion blossoms and lemon juice, and simmer the blossoms for about 30 minutes. Then remove from the heat and let them steep overnight. The next day, pour the water and dandelion blossoms through a sieve into another pot. Tip: I first place a clean tea towel in the sieve to filter out any residue from the blossoms, and then use the towel to press the liquid out of the blossoms. Bring the dandelion liquid to a simmer and add all the sugar while stirring. Scrape out both vanilla pods and add the seeds and pods to the pot. Let everything simmer over low heat for at least two hours. Stir occasionally and test for setting. If necessary, add guar gum. Once the desired consistency is reached, remove the vanilla pods and pour the dandelion honey into the prepared jars. The dandelion honey can be used like regular honey. The photo shows my yield.