Pluck the picked dandelion blossoms and remove everything that is green (flower base and stalk remains). Unfortunately, plucking takes a long time, but is worth it later for the taste. The green makes the jam bitter.
Do not wash the flowers, otherwise the tasty pollen will be lost.
Put the flowers in a saucepan, also add the sliced lemon and the scraped out vanilla pod with pulp. Pour water over and bring to the boil briefly.
Let it cool down and let it steep for about 6 hours (even better overnight).
Sieve the next day (all flowers are welcome to stay in and only the lemons and vanilla pods out)
and measure 1.5 liters. Mix with the preserving sugar and bring to the boil. Let it boil for about 1 minute and then pour it into rinsed glasses while hot.
The amount is enough for approx. 6 jam jars, depending on the size.
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