This recipe for dandelion honey has been years in the making – and it’s now only to my dear friends Sandra and Roman that it finally makes it on the blog. This has a few reasons: first of all when I tried to make this dandelion jam (which it essentially is) a few years ago, I didn’t write down the recipe and it turned out so great! I’ve been making it three more times without success: I even had to throw it out!
So I was searching and trying new recipes to get the result of that first honey and only now have I created one that works like a charm. I even wrote it down, showed everybody who came over, gave some away but still was hesitant to put it on the blog. Why? Because I am kind of tired of this blog. It takes a lot of work to create these blog posts: come up with ideas, create, improve the execution, take photos of the process, retouch the pictures, upload it and write some instructions and a little story. I’m not complaining as I’ve loved to do it for years now. I just had the feeling that I’m irrelevant in the sense that there’s so much great content out there and who would read this?!
Then Sandra and Roman came over – all the way from London. And they loved to see all my projects, and they told me that they created something from some instructions I shared and that made me so incredible happy that I felt motivated again to share.
Don’t get me wrong: I love to create and still do it but sharing takes a lot of effort where I didn’t see a purpose. Just one person sometimes makes a difference! So if you read this (or any other blog post out there), please comment below when you think it’s valuable.
rant discussion, back to the actual purpose of this post:
- 85 g of dandelion flowers (without any green!)
- 500 g of preserving sugar
- 500 ml of water
- 2 Tbsp of lemon acid
- Take of all the yellow flowers of the green stems of the dandelions.
- Cook the water in a pot with the gelifying sugar.
- Turn down the heat once the sugar is dissolved and add the dandelions.
- Stir well and bring back to the boil.
- Sieve it into a jug and pour it into clean jars.
- Seal and let them cool completely.
- Enjoy on some bread or with cheese!
Here are some tips to make the best dandelion jam that you can:
- Pick the dandelions during midday as this is the time they are in the fullest bloom and carry the most nectar.
- Make sure to get rid of all greens when preparing them for the gel – otherwise it will get bitter.
- Use the above mentioned amount of lemon acid – it will help preserve the jelly and give it some freshness.
Now that I finally managed to make this jam happen again, I might need to make some more before all the dandelions are gone – I’ve been giving away so many and I have still some friends left that are foodies… It just makes the perfect (oh-so-pretty) present!
Who would you give it to?
Now. Carry on!