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.