Jams and Jellies

I also was busy once again making Jams and Jellies. I really love making up these delicious treats. On the menu today was Rabarber-Erdbeer Konfitüre, Mango-Orange with Grand Marnier Konfitüre and Löwenzahn Gelee. (Strawberry/Rhubarb Preserves, Mango/Orange w. Grand Manier and Dandelion Jelly)
I also am still waiting to complete the second batch of Dandelion Honey ( the jar with the sugar and the dandelions layered).
My original recipe was 200-300 dandelion flowers in full bloom, 1 lemon and 1 kg sugar (I used 1/2 brown sugar , 1/2 regular) 1 liter of water.
Put the flowers into a pot add the water and cover. Let sit for 2 hours and then heat up. Let it cool again and sit overnight. The next morning strain the solution and add the sugar to the liquid and the juice and rind of 1 lemon. Bring the mixture to a boil stirring constantly and then simmer until the solution reduces and turns "stringy" - this can take quite a while (several hours)- test the consistency my dribbling some on a plate and cool. Once it has the consistency of honey fill into jars and seal.
The one layered with sugar needs to stand for several month before it will be cooked into honey. You can see last weeks batch of Birne & Zitronenmelisse Gelee (Pear w. lemonbalm jelly)