Spring time Canning

Dandelion Blossom Syrup

This is a traditional recipe passed down from the old world Europeans. I use it as a substitute for honey in any recipe that I'm trying to make wild.

1 quart dandelion flowers
1 quart (4 cups) water
4 cups sugar
½ lemon or orange (organic if possible) chopped, peel and all

Note: The citrus is optional, it will give the syrup an orangey or lemony flavor. If you want the pure dandelion flavor, you can skip the citrus. I make it both ways each year.

1. Put blossoms and water in a pot.
2. Bring just to a boil, turn off heat, cover, and let sit overnight.
3. The next day, strain and press liquid out of spent flowers.
4. Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup.
5. Can in half-pint or 1 pint jars.

This recipe makes a little more than 1 pint. I usually triple or quadruple this, and I make more than one batch when the blossoms are in season to have enough for the year. The syrup makes great Christmas presents, so make plenty!

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