To prepare the flowers
Separate the yellow dandelion blossom from the green parts of the flower (yields approx. 200 g of yellow blossom), place in a pan. Peel the lemon zest using a peeler, add to the pan. Squeeze out the juice, set aside.
Pour the water over the blossom. Bring the liquid to the boil, simmer for approx. 5 mins., cover and leave to infuse for approx. 12 hrs. or overnight. Pour the liquid through a sieve lined with a cheesecloth and into a pan, squeeze out thoroughly (yields 1 l).
Add the sugar and reserved lemon juice. Bring the mixture to the boil. Turn down the heat, reduce over a low heat for approx. 1½ hrs. until the mixture has a honey-like consistency. While still boiling hot, pour the spread into 4 clean, warm jam jars (each approx. 250 ml), seal immediately, leave to cool.