Dandelion “Honey” (Anchorage)
As with fireweed jelly, for this recipe, you boil just the dandelion flowers until you’re left with a deliciously herbal golden liquid. I love adding an obscene amount of lemon juice to counter the sugar, and I especially love using the syrup in baking and in my tea. This became an easy way to share part of my new environment with friends, and it has been my go-to gift for family when money is tight. This recipe is enough for you and your friends.
Ingredients
- 8 cups dandelion flowers (just the yellow part)
- 8 cups water, enough to cover the flowers
- 2 lemons, washed and sliced (more or less to taste)
- Sugar, add in ½ cup increments until desired sweetness
Instructions
- Harvest dandelions and rinse in cold water. For best results, find a field or patch away from any main roads and traffic.
- Put water, dandelions, and lemon slices in a large pot and bring to a boil. Simmer uncovered for 30–40 minutes or until water has a deep golden hue.
- Remove from heat and let sit overnight in the fridge. Strain out flowers and lemons using a fine-mesh sieve or colander, reserving the liquid.
- Measure liquid and place it in a large pot with 1 cup sugar. Typically, equal parts sugar and liquid are used, but I start slowly. Bring to a boil until sugar is dissolved.
- Reduce heat and simmer for 30 minutes. Taste mixture periodically, increasing sugar ½ cup at a time. Be careful not to overdo sugar, as it can quickly become too sweet. If that happens, add more lemon juice.
- The mixture should thicken and slowly drop off spoon when lifted, like trickles of water falling from a melting icicle. Mixture will continue to thicken once off heat, so leave slightly runnier than desired “honey” consistency. To ensure this, place a small ramekin or plate in the freezer. Add a small dollop of the “honey” and place back in freezer for 5–10 minutes. If mixture is still too runny, continue simmering, and add a little more sugar. Turn off heat and pour into sterilized jars.
