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How To Make Dandelion Honey Easy Recipe

Dandelion honey doesn't contain actual honey. It is a dandelion simple syrup, cooked down to a deep golden color and honey-like consistency. While it isn't actually made with honey, it does look and taste very similar! You can use dandelion honey in place of syrup, sugar, or honey in recipes. On pancakes, biscuits, scones, toast, tea, lemonade, yogurt, etc!
Print Recipe
Cook Time 45 minutes
Servings 12 Half Pints

Equipment

  • Knife
  • Cutting board
  • 8 cup glass measure
  • Measuring Cups
  • Whisk
  • Pot
  • Spatula
  • Mesh Strainer
  • Jars, lids, rings ( I used 8-1/2 pint jars)(If you’re wanting to water bath can to store)
  • Canning Accessories
  • Water bath Canner
  • Cheesecloth

Ingredients
  

  • 8 cups Dandelion Blossoms
  • 8 cups Water
  • 5 cups Sugar
  • 1 Lemon
  • 2 tbsp Additional Lemon Juice or 1/2 tsp Citric Acid If canning

Instructions
 

  • Pick dandelion flowers from an untreated lawn. (We only need petals for this recipe)
  • Separate the dandelion petals from the green flower head to avoid any bitterness in the dandelion honey.
  • Soak 8 cups of dandelion petals in cold water for 5 minutes to remove any insects or dirt, then drain.
  • Place drained petals in a heavy saucepan along with 8 cups water, and 6 lemon slices cut into 1/4-inch slices
  • Bring to a boil over high heat, then reduce to medium/low and simmer for 30 minutes
  • Remove from heat and steep dandelion tea for 6 to 8 hours
  • Strain dandelion tea through a cheesecloth or flour sack towel to remove petals and lemons.
  • At this point you should have 6 cups of dandelion tea. The boiling evaporating and petals absorbing liquid reduces the original amount.
  • Place dandelion tea back into the saucepan and bring to a boil
  • Gradually add 5 cups of sugar while stirring until sugar is dissolved. (Add an additional 2 tbsp lemon juice or 1/2 tsp citric acid if canning)
  • On high heat, boil hard until the mixture thickens slightly and reaches thread stage on a candy thermometer, which is 230 F to 235 F (or 110 to 113 C).
  • This should take about 15 to 20 minutes for this big of a recipe. This may take more time depending on your stove.
  • Once the dandelion honey reaches the proper temperature, remove it from the heat and pour into jars for cooling or use mixture right away for canning.
  • If canning, wash and rinse jars; let stand in hot water or warm oven. Brings lids to simmer; turn off the heat; let stand in hot water.
  • Wash bands, set aside in hot water. Fill washed jars to 1/4: headspace. Wipe rims clean with paper towel or washcloth dipped in white vinegar. Screw on the 2 piece lids. Lower filled jars into simmering water in water bath canner and add the lid to the canner there should be 1 inch of water above lids. Bring to a full rolling boil and process for 10 minutes. ( add 1 minute more for every 1,000 ft above sea level). After 10 minutes remove lid and let sit 5 more minutes. Remove jars from water on to a clean towel. Let jars cool. Check seals, and wash jars before labeling and storing. Lids should be fully sealed.

Notes

What is Dandelion Honey?
Dandelion honey doesn't contain actual honey. It is a dandelion simple syrup, cooked down to a deep golden color and honey-like consistency. While it isn't actually made with honey, it does look and taste very similar!
How Do You Use Dandelion Honey?
You can use dandelion honey in place of syrup, sugar, or honey in recipes. On pancakes, biscuits, scones, toast, tea, lemonade, yogurt, etc!
How to Store Dandelion Honey:
Storage: This recipe can be canned or frozen. Dandelion honey can be kept good for up to a year after water bath processing (canning) or up to a year in the freezer. I prefer to can to save freezer space, and so it’s available whenever we’d like to use it. It lasts up to 6 weeks in the fridge after processing or freezing.
If not canned or frozen, this recipe can last up to 6 weeks in a sealed jar in the fridge. Be sure to smell, and check or mold before using.