Dandelion Honey

What makes dandelion honey different from a jam, jelly or preserve is that dandelion honey has more of the consistency of honey, like a thick syrup. Dandelion honey is great on toast, muffins, pancakes, and biscuits.

4 cups dandelion petals
4 cups water
3 (1/4-inch) thick slices lemon
1/2 vanilla bean, split in half
2-1/8 cups granulated white sugar

Pick dandelion flowers during the daylight while in full bloom, remove petals, then measure petals only.

Place petals in a heavy saucepan along with the water, lemon slices, and vanilla bean. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and let steep for 6 hours.

Strain dandelion tea through cheesecloth and discard solids. Place in a heavy saucepan and bring to a low boil. Gradually add sugar while stirring until sugar is dissolved. Lower heat and let simmer to desired syrupy thickness (may take up to 4 hours).

Yield: about 1 cup