Honey is a versatile sweetener for both sweet + savory dishes. It's also delish in holiday drinks including cocktails. Below are some of our favorite recipes.
Honey, Lemon + Rosemary Jelly
2 lb large apples (about 4)
2 pints water
2 large sprigs rosemary
12 oz honey – a light floral honey is nice
1 lb sugar
Makes 3 12 oz jars
Quarter apples, add to water with rosemary + bring to boil
Reduce to simmer 45 minutes
Ladle liquid onto cheesecloth over large bowl. Let drizzle w/o squeezing
for 2-3 hours.
Measure liquid into pan, for every 10 fl oz, add 9 oz sugar + 5.5 oz honey
+ juice of 1 lemon
Bring mixture to a boil, stir occasionally to dissolve sweeteners
Put a saucer in freezer while mix boils for about 10 mins
Put teaspoon mixture onto cold saucer and put in fridge for 1 minute
Push mixture w/finger, if wrinkles it's at setting point
If doesn't pass wrinkle test, keep boiling mixture and test on clean saucer
It can take 15 mins or so to balance pectin, acid + sugar.
Once wrinkles, turn off heat _ settle for 10 mins
Sterilize jars, after washing them you can put in 225 degree oven for 10 minutes Ladle mixture into hot jars, put on lids right away and let cool
Keep in cool, dark place for up to one year. Once opened, keep in fridge.