Dandelion Honey

Pick dandelion on a sunny, warm day.

Pluck the yellow petals from the flower head. Cut the lemons into slices.

Place the dandelion leaves in a pot with 3 liters of water and bring to a boil. Remove from the heat and let steep for at least 4 hours – preferably overnight.

Then pour through a hair sieve and squeeze the leaves well.

Bring the extract to a boil again and add the sugar and lemon slices. Now simmer on low heat for 3-4 hours. The longer you boil down the honey, the more viscous it becomes. Make the jelly test. To do this, drip some of the honey onto a cold plate. If it has a viscous consistency, then the honey is ready. If it is still too liquid, let it cook a little longer.

Pour into prepared twist-off jars and seal immediately. Place on a tea towel with the lid down and allow to cool.

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