Remove all of the stem and most of the green leaves from the back of the flower heads. If some remain this is ok, all parts are edible but they give a stronger flavour to the honey. Place the yellow heads into a large pan.
Quarter apples and remove any visible seeds. Add ro dandelions, add lemon juice and salt. Cover with water and boil for 10 minutes.
Reduce heat and simmer gently for 20 minutes longer.
Remove flowers and press out liquid over the pan. I use a sieve and press gently with the back of a spoon to remove liquid.
Discard and either discard apple or use in another recipe. I made apple overnight oats, which were delicious (see my other recipe). Pour sugar into the pan. Leave uncovered and simmer on low heat until it reaches a honey consistency. This may take a few hours.
Reduce for 1.5 hours on a low heat. Don't be tempted to turn up the heat to reduce cooking time as this will cause the syrup to burn. Remove from heat and pour into jam jar.
