Ingredients:
365 dandelion flowers (one for each day of the year)
2 unwaxed lemons, sliced thinly
2 oranges, sliced thinly
1kg sugar
1.2l water
Method:
Remove the petals from the flowers and trim off any green petal bases (these will discolour the honey and make it bitter). Spread on a clean cloth and leave in the sun to dry slightly for two hours.
After this time, add the petals to a large pan along with the water and citrus slices. Bring to a boil, reduce to a simmer and cook, covered, for 60 minutes. At this time take off the heat and set aside to infuse for 24 hours.
The following day, strain the mixture through a fine-meshed sieve (press the solids with the back of a spoon to extract as much liquid as possible) then pour into a pan, add the sugar and bring to a simmer. Cook for about 20 minutes, or until the juices congeal and form a skin if dropped onto a chilled plate and pushed with your finger (just like making jam).
Take the syrup off the heat then pour into sterilized and warmed jars. Seal tightly then set aside to cool. This makes and excellent homesteader honey to sweeten puddings. It was also, traditionally, used as a medicine for bronchial problems.
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