3 handfuls of dandelion flowers, the more the better
1 litre of water
1 kg of sugar
1/2 lemon
25g citric acid

Pick the flowers and remove the green at the base. This is a bit of work, especially after the rain.

Pour on the water and leave the flowers to stand for 2-3 hours, covered and preferably weighted down with a plate so that they are all submerged.

Bring to the boil briefly, leave to cool, cover and leave to infuse for 24 hours.

Strain the flowers, add sugar to the flower water and dissolve the citric acid in it. Bring to the boil until it bubbles, keep at it so that nothing boils over. After 1 hour, test the jelly on a cold plate. If it has a honey-like consistency, the honey is ready. If not, boil down further.

Pour into sterilised jars - it feels like it lasts forever. Can be used as a sweetener, spread or ...