Dandelion honey

Dandelion honey

Category: Blanks

Ingredients
Dandelion heads	350 pcs.
Sugar	1 kg
Lemon	1 PC.

Cooking method

• Cut off the stems, rinse the flower baskets, fill them with 1 liter of cold water and cook for 1 hour from the moment of boiling over low heat.
• Then throw the flowers in a colander, let them flow around, squeeze them slightly with your hands and throw them away.
• And add 1 kg to the greenish broth. sugar and boil it again over low heat for an hour.
• Squeeze the lemon juice into the syrup 15 minutes before the end of cooking.

Note

I will start my comments with the fact that I had 550 dandelion heads. It's just that my mother, when collecting dandelions, got carried away and grabbed the extra ones. Well, I, in turn, decided to cook everything (not to waste the good), thinking that in this way I would get more concentrated honey ... I cooked it, and, according to tradition, invited my mother to try the chaff. Mom tried and said: "Grass, it is grass" ... I was already upset, fortunately I have a friend who could present any sweetness undesirable to her soul, everything is delicious to her, if only it is sweet ... For two days I I forgot about this honey, on the third day I pulled it out of the table so as not to forget to get rid of it. Imagine my surprise when, entering the kitchen, I saw my mother absorbing this honey straight from the jar ... According to my mother, this is not just tasty, it is delight! I myself didn’t try, as I didn’t really want to, I decided to try it on my husband in the evening ... In the evening I gave my husband dandelion honey for tea, he refused for a long time and stubbornly, referring to the fact that he was already full to the top ... In short, it all ended with my husband coming twice for the addition of honey!
I did not insert a photo of honey (although I photographed a jar with it, just in case), it looks like nothing interesting, it looks like an emerald-colored syrup in density.
By the way, as people who have experienced this on themselves say, like that! honey "can successfully fight osteochondrosis and salt deposition. You just have to be patient, see with your own eyes that senile nodes have miraculously disappeared on the fingers, after two years of regular use of it, three teaspoons every day. For a year, one person for these purposes is enough three liters of this "honey".

Photo Natalia-NN

Today I did dare and tried my dandelion "honey". Incredibly tasty, but luscious (for me) ... And if you reduce the amount of sugar, then the "honey" will be completely liquid. Therefore, let everything remain as it is, the only thing I would add is lemon juice, another 50 grams, or so.
P.S. If I tried this "honey" on the side (that is, I would not cook it myself), I would not believe for any price that this delicious food is made from dandelions !

And if you reduce the amount of sugar, and add pectin (1-2 tbsp. L)?

And if you reduce the amount of sugar, and add pectin (1-2 tbsp. L)?

I don't have pectin, I have agar ... but how much should I put?

Probably, it will be convenient to cook this honey in a multicooker. It's just scary to use Moscow dandelions for this. Sorry. I would definitely try the recipe.

And what about pectin - probably, you can replace it with something like Zhelfix?

Girls, just do not get carried away by eating it too much and yet, it is contraindicated for children! And then you can get serious problems with the joints: "three teaspoons daily" is the very thing, this is a rather serious thing, well, of course, you can eat your fill once, but systematically it is dangerous.

[zalina74]

Probably, it will be convenient to cook this honey in a multicooker.

zalina74
The day before yesterday I just cooked in a slow cooker, two servings at once, really convenient!

Girls, just don't get carried away with eating it too much

kleskox35
Oh, and you can't eat a lot of this honey, even if you really want to ... well, at least I'm weak O ... it's terribly sweet ...

Let's go now with my husband and plucked dandelions, how many of them have already gone off the bill - somewhere, too, for 500 pieces, but I just don't understand it is necessary only yellow flowers or just buds, and tear off the long stem - tell me please

Krosh, how much honey did you get?

[nut]

just don't understand, you only need yellow flowers or just buds, and tear off the long stem - tell me

nut
To prepare honey, you need a completely yellow cap (inflorescence), that is, you tear off the stalk (leg), and let the rest go into business.

Krosh, how much honey did you get?

nut
Here's a double serving:

🔗

Slightly not enough to 4 liters!

Thank you Krosh: flowers: Only the yellow ones I have already bothered to tear off, therefore I tore off all the stalks, filled in 2 liters. water and set it to boil for an hour, then I’ll see if something’s wrong, then I’ll throw it all away to a hair dryer and don’t transfer sugar

[nut]

nut
So you don't need to cut off the yellow petals, and therefore you did everything right, everyone and business have something to cut off the stems! Do you cook on the stove or in a slow cooker?

I cook on the stove, it remains to boil for 15 minutes, but I won't even have 3 liters in my mind. I didn't do it in the cartoon - suddenly then the bitterness will remain in the bucket. And how much sugar did you pour on 550 flowers? Something a toad strangles me 2 kg pour

[nut]

nut
I also cooked on the stove last year, just a little more liquid boils away on the stove, but this is sheer trifles compared to what remains! In MV, no bitterness remains, I give a tooth! Checked! For 550 flowers, I poured 1 kg. sugar, that is, I did everything on the basis of 1 serving. This year I cooked 800 dandelion heads, put sugar, water and lemon juice on the basis of 2 servings.

I already swelled 1.8 kg. sugar, set it to cook, made the juice of 2hlimons, tried the broth - I still can't understand the sweetness, it seems sweet, it tastes like grass like grass (your mother was right). but the smell is pleasant - let's see what happens. Now I am on fire to try pine cones, yesterday I said "SHOULD". and he told me - why should I climb a pine tree for you and I became thoughtful

[nut]

nut
Honey must be allowed to "brew"! The longer it stands, the tastier it gets! We finished our last year's two weeks ago, oh, and he's become good! So patience, my friend, and patience again!
But with pine jam I have a bummer ... we have pines all over the forest once or twice, and there are only spruce forests around ...

I boiled everything, cooled it slightly and poured it into 3 liters. jar, it turned out full, the color is dark, but for some reason it is very liquid. almost like a compote Maybe a lot of water has spilled or it was necessary to add zhelfix, doubts gnaw at me that after complete cooling this honey will thicken at least a little

[nut]

nut
That's right, honey is liquid! Last year I stood for sooo long until it reached the consistency of a thin syrup! So do not be discouraged, the main thing is that, despite such a consistency, it is perfectly stored even at room temperature. I stood in the kitchen table for almost a year - it does not deteriorate, it's checked! I wanted to try with "Zhelfix" this year, but did not dare, for some reason it seemed to me that with "Zhelfix" it would be "wrong honey" (IMHO). Although, as an option, you can try to boil it over high heat, but I did not ... for me, consistency is not the most important thing ...

Thank you Krosh: flowers: So let's remove the bottle and wait boom

I love dandelion honey.
Our family found out about him 30 years ago.
My younger brother was then in the hospital after a serious illness, and then a professor working at this department advised moms this recipe for the recovery of babies.

[atonikus]

atonikus
Do you use the same recipe to prepare dandelion honey or do you have your own recipe?

And my honey ordered to live a long time, from above it was covered with mold

I have a slightly different recipe.
There, 400-500 dandelions are soaked for a day, then the water is drained.
Flowers are thrown into 0.5 liters of boiling water and boiled for 20 minutes. Squeeze out. Throw the flowers away. And add the juice of 2 lemons or 0.5 tsp into the liquid. citric acid (before we added it) and 1 kg of sugar. sand. Cook all this for about 1 hour.

Now I cooked your way, I want to try.

1182 heads have been assembled today by three very good people. Lope sugar needs, girls, help !!!!

Sveta, and who counted them, dandelions? ... Eh, and our sun barely started to warm after the rain ... And ethno Pershe Travnya ... It's cold ... but they said - Sochi-Sochi ...

[matroskin_kot]

I counted. bliiiiin, we urgently need to find out, skoko sugar ...
matroskin_kot , we already have 25 stable. come to us!

My wings are already cutting through - I'm flying ... Svetik, with a victory in the competition you! In Sochi yesterday, the children still in hats walked - tin, our daddies shot through the clouds - the rains drove up ahead ....

400 dandelion flowers, 2 lemons, 1.5 kg of sugar. Lemons (grated with skin) + dandelions pour 2 liters of water, boil for 10 minutes and leave for a day. Strain, add sugar and boil honey for 1, 5 hours.

The recipe is tried and tested. Collect early in the morning (it is necessary that there is no rain before this morning, at least a day, then the dandelions have juicy nectar, and not water washed by the rain).
The morning should be really early (6 hours), while the dandelion inflorescences are full of valuable nectar and have not yet opened (I mean full-fledged flowers that have not yet opened or half-opened after the night).
200 heads per 1 liter of water. In the same water, put a sliced ​​lemon without peel and boil over low heat (whoever has an electric stove, then I do not envy, since mine too) for about an hour.
Then everything is strained through a thin cloth (marly), 1 kg of sugar is added and again boiled for an hour and a half. When it is boiled a second time, you can put the zest of an orange, first cut into small slices (it turns out jam with candied fruit).
From this, the jam lasts longer, but this is not for everybody.
I stole it somewhere ... I never cooked it myself,
Light, it turns out to be multiplied by 3 Or how?

1182 heads have been assembled today by three very good people. Lope sugar needs, girls, help !!!!

According to calculations, everything is multiplied by 3, 37 can probably be 3.5.

[nut]

And my honey ordered to live a long time, from above it was covered with mold

nut
So, so ... And since last year I have in the pantry, at least henna, but I like it even more, I probably insisted ...

P.S. I honestly forgot about my honey ... I put it in the closet and forgot it ... I remembered only when the dandelions bloomed ...

I am reporting. out of a thousand dandelions with a penny, something about 5 liters of liquid came out. it doesn't look like jam at all. rather, for syrup :) although it cooked for a long time. but I threw something about 3 kg to the sugar (horror. I have enough of this amount for a year), apparently, for the honey to thicken, you need more sugar. but I couldn't.
distributed to godfathers, parents and other relatives and friends of Brother Rabbit. I have a liter left on the farm.
And here the acacia is already blooming with terrible power!

[sweetka]

it doesn't look like jam at all. rather, for syrup :) although it cooked for a long time.

sweetka
Duc that's right, the syrup is.

although it cooked for a long time.

How long is it lope? I cooked once, until I started to drag the honey for a spoon, but it took time, my dear mother ... The noble honey that time turned out, I forgot about it in time ...

apparently, in order for the honey to thicken, you need more sugar. but I couldn't.

The longer you boil this syrup, the thicker it becomes, and it's not about the amount of sugar.

I have a liter left on the farm.

And how do you plan to dispose of such a boxproperty?

Yeah, all the same syrup ... Otherwise I thought that I had hooks ...

[lizard]

lizard
Aha, he is the same, I said about this in the first post of this topic:

similar in density to emerald-colored syrup

Well, I cooked for about 2 hours. More precisely, it was cooked in 2 runs. I boiled it for an hour and dumped it into the village. and the husband received the task to boil for another hour upon arrival home. said he cooked even a little more.
Yes, next time I want to cut off the bottoms of the flowers and not filter. at the bottom there are a few petals left, so I really liked the look and taste - with petals!

The color did not turn out to be emerald, rather brownish-greenish.

The color did not turn out to be emerald, rather brownish-greenish.

similarly

We started adding such syrup to tea with pleasure closer to spring. Before that, he did not impress with his taste.

The color did not turn out to be emerald, rather brownish-greenish.

ME TOO

And I cooked it last years, a couple of times, I did not impress, but last year I made wine from dandelions for the first time, very beautiful amber color and pleasant taste. Directly, the sun is in the glass!

And I cooked it last years, a couple of times, I did not impress, but last year I made wine from dandelions for the first time, very beautiful amber color and pleasant taste. Directly, the sun is in the glass!

Wine??? and the recipe for us?

Wine??? and the recipe for us?

The recipe is not a problem, but the pictures of the cooking process ... are difficult, only the finished product can take a picture! Now, of course, it is too late to start making wine, our dandelions have already faded, and spring is about time. So:
We collect dandelion petals (without a receptacle, it will taste bitter), it is better in sunny weather, when the flowers are open. 1 liter jar.
(layers 2-3 cm. of petals (yellow) pour sugar about 100 grams (sorry, I do it by eye) and crush with a wooden pestle (without fanaticism), pour the next layer.
This can be done for more than one day, 2-3 days, so even better raw materials give more juice.
if you made a mass in one day, then let it stand for 2 days, and then transfer it to a 3 liter bottle and fill it with warm, boiled water, add 2-3 raisins for fermentation, a small piece of fresh yeast from a fingernail (do not transfer the yeast, otherwise the original product will be cloudy) and the zest and juice of half an orange or lemon (I don't always add). Put it on a water seal, but I'm using honey. I put on a glove and wrap it around the neck with tape, make a hole in one finger with a needle and that's it. I put it in a dark place for fermentation, this is about a month, when the glove falls off, we drain the wine from the sediment, close the lid and let it stand for about a month. During this time, the wine will be cleansed, a sediment will fall out, and the wine will acquire the smell of good wine and a sunny color. Again, very carefully drain from the sediment and that's it .... TASTING !!!! Yes, sugar in a liter jar of petals takes about 500-600 grams, but I make semi-dry wine.

[Lucilia]

Lucilia, Thank you so much!!!! and why did it suddenly come to mind to make dandelions ???

and why did it suddenly come to mind to make dandelions ???

Yes, it's not me! I also read it somewhere, then I found the recipe in the internet, but I slightly modified it, so it may differ from the original recipe

By the way, I forgot to indicate that I will remove the lemon zest in two or three days (I forgot to indicate it, because I rarely put it), so that it does not taste bitter, again “grimp” the glove and ... then follow the recipe!

[Lucilia]

Lucilia, is there a finished product? (wine). Then lay out the recipe!
As written!

Is there a finished product? (

Ton, there is, You just need to take a photo! Bring a glass to the dacha, otherwise it is in my bank, not comme il faut

[Lucilia]

Lucilia, It's small

Bring a glass to the dacha

Will wait!

Bring a glass to the dacha, otherwise it is in my bank, not comme il faut

we wait

Here, dandelion wine, as promised! Only a photo of the product itself, because it is difficult to remove a step-by-step recipe now, there are no dandelions already!

Of course, the pictures are disgusting (but what I wanted from the phone), but I dare to assure you: real dry wine, with an awesome aroma, sunny color and transparent as a tear!