Honey, Blanks

Dandelion honey for all misfortunes

This is an amazing product! Dandelion honey is the most fragrant jam almost at the price of sugar. It is stored for a long time and is perfect as an accompaniment to cheesecakes, pancakes or just black tea.

Ingredients

Servings 3 cans of 500 g (ccl per 100 g)
  • 600 g yellow dandelion flowers
  • 2 medium lemons
  • 1.5 kg of sugar

Cooking

Step 1

Shake off the debris from the dandelion heads (cut the stems right under the cup, they are bitter). Put in a bowl of cold water for 1-2 hours. Then put it in a colander, pour 1.5 liters of cold drinking water, bring to a boil and cook over low heat for 10 minutes. Remove from heat and leave to infuse for 12 hours.

Step 2

Remove the zest from a thoroughly washed, brushed and dried lemon. Squeeze juice from lemons.

Step 3

Pour a decoction of dandelions into a saucepan, add zest and juice, add sugar. Bring to a boil over medium heat and simmer until thickened, about 50 minutes. ATTENTION! YOU WILL NEED DECOAT, NOT DANDELIONS!!! Strain the decoction into sterilized jars and close.

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