Dandelion Honey

Steps

1. Start by harvesting dandelions from a clean, unsprayed area.
2. Break the flowers in half (left to right) to expose their center. Gently pluck out the yellow petals inside, leaving behind the green sepals around the outside. Measure your petals and scale the recipe accordingly. (For a basic recipe, you need about 1 cup of fluffy, unpacked petals from about 1 quart of whole dandelion flower heads.)
3. Add two cups of water to a saucepan and bring the water to a boil on the stove.  Once boiling, remove it from the heat.  Add the cleaned dandelion petals, and allow them to infuse for about 30 minutes (or longer, if you prefer.)
4. Strain the dandelion petals, saving the dandelion tea you've just made. (At this point, you should have about 1 1/2 cups of dandelion tea, or a bit more, depending on how efficient you are when you strain it.  You lose some to boiling the water, and then the petals absorb some.  It doesn't really matter, as you're going to cook it down and drive off more water shortly to get the right thickness or sugar concentration in the finished dandelion honey.)
5. Return the liquid to a saucepan on the stove and add sugar and lemon juice.
6. Turn the heat to high and boil hard until the mixture thickens and reaches "thread stage" on a candy thermometer, which is 230 F to 235 F (or 110 to 113 C).  This should take about 8 to 10 minutes, depending on your stove. 
7. An instant-read thermometer or candy thermometer is incredibly helpful here, as it's hard to judge the thickness of the mixture when it's hot.  The dandelion honey is going to thicken considerably when it cools. (If you don't have a candy thermometer, you can also just eyeball it.  In that case, it's better to undercook it than overcook it.  Bring it to a hard boil, stir until everything is dissolved, and allow it to cook for just a few minutes.  Let it cool completely, and check the consistency.  If it's too thin, bring it back to a boil again, then turn off the heat.  You can keep doing that repeatedly until it cools to the right consistency.  Be aware that it thickens as it cools, so just bring it to a boil and then turn it off each time.  If you overcook it, it'll turn to hard candy...if you undercook it, you can just heat it again.)
8. Once the dandelion honey reaches the proper temperature, remove it from the heat and pour into jars for storage.