Lay the dandelion heads on kitchen paper to allow any insects to crawl out.

Put 2 or 3 small saucers in the freezer: they'll be used to quickly cool teaspoons of the syrup to check its consistency.

Cut away most of the green part behind the head of each dandelion and put the petals into a saucepan.

Stir in the apples, lemon juice and water and bring to a boil.

Immediately turn down the heat and simmer gently for 25 minutes.

Strain the contents of the saucepan through a cheesecloth-lined sieve into a clean jug or bowl.

Discard the contents of the sieve.

Wash, rinse & dry the saucepan then pour in the dandelion liquid.

Add the sugar to the pan and stir over moderate heat until the sugar dissolves.

Bring up to a boil then immediately turn the heat to low.

Simmer very gently, stirring occasionally, until the syrup is your preferred consistency (1¼ - 2 hrs).

To check consistency:

Take the saucepan off the heat.

Take one of the cold saucers from the freezer, put a teaspoon of syrup on it to cool.

Gently push the syrup with your finger: it should slightly wrinkle. If you want a thicker syrup, simmer for longer and test again.

Meanwhile: wash four small jars and their lids in hot, soapy water then rinse and drain them.

Put the oven on its lowest setting and place the jars and lids on a baking tray inside.

Turn off the oven when the jars are hot, but leave inside until the syrup is ready.

When the syrup is at your preferred consistency, pour into warm jars and put lids on.

When the jars are cold, tighten the lids a little more if possible. Store in a cool, dark place.

Ready to use immediately, but unopened jars should keep at least a year.