Dandelion Syrup

This is a very old edible flower recipe that most likely came from the earliest European settlers who brought this “weed” with them as a food and herb source. Obviously they did not have access to oranges or lemons! It can be used as a substitute for honey in any recipe calling for honey, drizzled on French toast, ice cream….use your imagination! Also great in teas, and added to make medicine go down easier. 1 quart dandelion flowers. Be sure to leave as little green as possible. 1 quart (4 cups) water 4 cups sugar Optional: ½ lemon or orange chopped, peel and all. It will give your syrup a lemony or orange taste. If you want pure dandelion flavor you may omit it. You may also substitute 1/2 chopped, tart  apple, peel and all. The apple flavor is less obtrusive and the natural pectin will thicken the syrup a little quicker. Collect blossoms late morning when they are fully opened. Rinse in cool water to remove insects. 1. Put blossoms and water in a pot. Never use aluminum! 2. Bring just to a boil, turn off heat, cover, and let sit overnight. 3. The next day, strain and press liquid out of flowers. 4. Add sugar (and sliced fruit or apple pectin) and heat slowly, stirring occasionally, for several hours or until it becomes a honey-like syrup. 5. Can in half-pint or 1 pint jars. *This recipe makes a little more than 1 pint.  You can triple or quadruple this recipe. Great Christmas gift! from Patricia Banker
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