A couple of days ago Tigress – the founder of Tigress’ Can Jam – published the roundup for April which had herbs as a focus. Of course, I’ve read almost all of the entries and really got excited when I read Julia’s post about dandelion honey. She had intended to make dandelion jelly, but by accident made honey. What a cool idea, I thought. I had never heard of dandelion honey before. I immediately knew I wanted to make it, too, because we have quite a lot of dandelions in our backyard right now.
I looked for a dandelion honey recipe on the internet because I wasn’t sure I could replicate Julia’s “accident”, and I found one here. So I went to the backyard, picked a lot of dandelion flowers and went back to the kitchen.
The next step was time-consuming and annoying: taking the petals from the flowers. You should make sure no green stuff is left, otherwise it might become bitter. This was my yield:
I covered the petals with water, let them sit for 2 hours, brought them to a boil and let them cool again. Then an overnight rest followed and the next day I strained the dandelion “juice”. I added sugar, lemon juice and lemon peel to the juice, brought everything to a boil, reduced the heat to medium-low and let it simmer for about 2 1/2 hours, stirring every now and then, until it reached the desired consistency (you can put some of the syrup on a very cold plate to check the set). Finally, I poured the honey into jars.
This is a very yummy spread – my kids adore it (1 jar is already gone)! Too bad the yield isn’t that big – about three 1/4 pint jars. But the honey is totally worth the effort – when we have enough dandelions in our backyard again, I’ll make the next batch!
(adapted from Heilkräuter)
- 3 handful dandelion flowers
- 1 quart water
- 2 lb sugar
- juice and grated peel of 1 lemon
- Take the petals from the flowers, put them in a pot and cover them with 1 quart of water.
- Cover and let sit for 2 hours.
- Bring to a boil, turn off the heat, let cool and let sit overnight.
- Filter the flower juice (coffee filters or a sieve lined with cheesecloth work fine).
- Add sugar, lemon juice and grated lemon peel.
- Bring to a boil, stirring constantly. Reduce the heat and let simmer for about 2 1/2 hours until it reaches the desired consistency when put on a very cold plate.
- Pour into jars.