These jars are filled with sweet syrup made from dandelion flowers. I remember it as a special treat my mom and grandmother used to make when I was growing up. First time I made it by myself was in the spring of 2020. See the blog post here. Since then, I have continued making the syrup each year in the spring, when the dandelions are in bloom.
This year I have posted a picture of my dandelions and violet flowers collection and once again I have received request for the recipe. I have included the recipe in my e-book Baba Yaga’s House. But if you are not interested in knitting, you may not want to buy an entire e-book filled with knitting patterns and some extras, therefore I have decided to write the recipe here.
This recipe goes back to my childhood. We would gather dandelion flowers and made what we called honey, but it’s rather a syrup. This is a spring time activity, and I would highly recommend leaving plenty of blooms for the bees and other pollinating insects when collecting the dandelion flowers.
Dandelion flowers (400)
2 liters (0.5 gallon) water
1.8 kg (4 pounds) sugar
Lemon juice (from one lemon)
Orange slices (optional)
Step 1: Collect the dandelion flowers.
Step 2: Wash the flowers. Add them to a large pot with the water. Add the lemon juice and sliced orange.
Step 3: Bring to a boil, let it simmer for 15 minutes.
Step 4: Cover the pot with the lid. Let it sit overnight in the pot.
Step 5: Strain the liquid through a cheese cloth or a strainer.
Step 6: Add the strained liquid to a pot, add the sugar and bring to a boil.
Step 7: Lower the temperature and let the mixture simmer, stirring occasionally. The longer you let the liquid simmer the thicker the dandelion honey will be.
Step 8: Sterilize small glass containers, then pour the dandelion honey inside. Cover. Let it cool to room temperature.
Step 9: Keep in the refrigerator, and use it as a sweetener for teas, lemonades, etc.
Thank you for visiting and enjoy!