Gently shake the cones and check for insects, do not wash. Cut the flowers off the large stems and place in a large saucepan. Add the lemon wedges and bring to the boil with 2 liters of water. Let simmer for 30 minutes.
Then leave it covered on the stove and let it steep for 24 hours.
Pour everything through a cheesecloth, squeeze and bring to the boil with the sugar and lemon juice while stirring.
Keep an eye on the pot and stir often. Be careful, it can overflow. This is why preserving sugar does not foam as much.
Let it cook until a honey-like mass has formed. That can take a good 2 hours. Maybe longer. Stir again and again.
To test whether the consistency is good, put something on a cold saucer. Wait 3 minutes and test. It should be thick like honey.
Then put the honey substitute boiling hot in well-cleaned twist-off jars and close tightly.
If you are not satisfied with the consistency afterwards, you can safely reduce the mass a little more.
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