Dandelion honey

Every spring when it blooms, I first enjoy and admire its beauty, then I feed it five or six fresh stems that are a little bitter and crunchy but are great for combating depression and fatigue… and then I go to harvest to make honey !!!

Preparation steps

04.03.2012 The note I wrote below the picture in the gallery from 02.05.2011 will be included in the recipe box because it may be helpful to some, and it reads: ".... to understand honey is honey and there is no substitute for it. When I told my daughter try honey that I made the rules, she asked, did you vomit ?? Not to be confused, we just call it honey.So, this is a dandelion syrup that contains the healing properties of dandelion only if it is well taken care to cook over low heat.We love it, we put it in tea, in cakes ... According to the recipe, 1l of water is added, I recommend less and as little as possible so that it cooks faster and easier .... Well, this year I am very satisfied. From three kilograms of sugar and 6 handfuls of dandelion I got five jars !!! "
Important: When cooking, it must not boil too much so as not to lose its healing properties !!!
Dandelion should be picked at the time of full flowering, ie when it is well sunny.
Pour a liter of cold water over it, put on low heat until boiling. Remove from the heat, slice one lemon and leave overnight.
Strain in the morning, further mash the flowers and add 1 kg of sugar (lemon slices save)
Cook over low heat, maybe 2.5 hours, until the liquid turns into a syrup, or into a honey mass. Check several times if it is cooked (take it out with a spoon and cool it on a plate) because if it is overcooked, it can crystallize, if it is not cooked enough, then it is very liquid. Before the end, add one vanilla and the same slices of lemon.

Serving

One jar of a kilo comes out of this amount, so you decide how much you want.

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