Step 1

Collect dandelions flowers. This is best done in the morning, while the flowers are open.

Step 2

Gently remove the yellow leaves from the green stems and rinse them. I do this in bowls of water so any dirt can sink to the bottom of the bowl.Note that not everyone chooses to rinse the flowers as it will get rid of some of the pollen, which adds flavor and helps create the correct consistency. If you don’t want to wash them, set them aside for 10-15 minutes to allow any critters to leave the flowers - they will be sterilized while cooking.The greens can yield a more bitter dandelion syrup, so I always eliminate them from the mixture. However, if you decide to use the entire dandelion heads, your dandelion honey will be brown and have some bitter notes.

Step 3

In a large skillet/pot, add the petals, sugar, and apple juice. Heat over medium heat until it is brought to a soft boil.

Step 4

Reduce the heat to a gentle simmer and reduce until the mixture darkens and thickens. It’s ready when it clings to the back of a spoon. This can take 1 hour or more - the exact time will vary based on the amount you’re making, your pan, the exact heat you’re using, etc.Alternatively, you can use the ‘cold plate’ test similar to when making jams. Place a small saucer in the freezer for 20-30 minutes, and then add a drop or two of honey to the plate. This will cool it quickly and give you an idea of what the texture will be once it’s cooled.

Step 5

The dandelion ‘honey’ will continue to thicken up and become more sticky as it cools. Even more so when stored in the refrigerator - so it’s best to simmer it to a light syrupy consistency. If you reduce it too much, it will become more jelly-like in consistency.

Step 6

Pour the liquid through a fine-mesh sieve (or cheesecloth), using a spoon to gently press the leaves and extract as much liquid as possible.You can use a funnel to transfer the mixture directly into a sterilized jar while it’s still hot and close the lid immediately. The warmth will cause it to properly seal (when using a canning jar) and help preserve it for longer.

Step 7

If stored properly (in an airtight sterilized jar), the dandelion honey will keep for several months (even up to a year) in a cool, dark location (like a pantry/kitchen cupboard).As soon as I use it for the first time, I like to transfer the vegan ‘honey’ to the refrigerator. Like regular honey/jellies, look out for signs of mold/spoilage.