Homemade dandelion honey

Every early spring, full-blooming dandelions illuminate the Czech meadows. Let's gather their flowers before they wither and turn them into delicious dandelion honey!

Course Condiment

Cuisine Czech

Keyword dandelion honey, pampeliškový med

Prep Time 20

Cook Time 2

Infusion: 12

Total Time 14 20

Servings cups

Calories 833kcal

Author Petra Kupská

Ingredients

350 pieces dandelion heads without stem
4 cups water (960 ml)
3 cups granulated sugar (600 g)
1 lemon sliced

Instructions

Collect dandelion flowers without the green stems, only the whole dandelion head from each plant.
Soak the flower petals in a few cups of water for a while, so the insects come to the surface, and you can remove them.
Pour over the washed dandelion flowers with fresh cold water. Add sliced lemon.
Bring the water with herbs and lemon to boil, reduce the temperature and let the liquid simmer for twenty minutes. Put the pot aside and let it sit at room temperature.
Sieve the liquid through a piece of clean cotton cloth, then wring it out. Discard the rest of the dandelion petals and lemon slices.
Bring the strained liquid to a boil, then turn the temperature down. Add the sugar gradually, and mix it in until it all dissolves.
Simmer at a very low temperature for a further 2 hours for the right consistency, collecting the occasional foam on the surface formed during simmering.
Let the finished dandelion honey cool down a little, then pour it into clean jam jars. Seal each glass with a lid.

Notes

Makes about 3 cups of dandelion honey/syrup.
STORAGE: Storing dandelion honey is easy, you just need a dark place. The pantry, where you keep other foods that don't need to be in the fridge, will do just fine. Store in lidded canning or mason jars.
SERVING: Dandelion honey enhances the flavor of yogurt, oatmeal, and tea; or gives a dandelion aroma to other hot drinks.

Nutrition