Honey Recipes
We hope you and your family will enjoy our
collection of honey recipes. Watch this section as each month
new recipes arrive to please the palate.
We invite you to share your favourite honey recipe by emailing it to us at theo@fredrichshoney.com.
Rhubarb Ginger Honey Preserves
Note: This is for a true "preserve"; that is, a syrup with fruit
suspended in it. Honey works really well for it, and this year's maple
honey made a superb flavour combination with the rhubarb and ginger!
Makes about 5 cups
Mix together:
- 8 c Rhubarb (chopped into one inch pieces)
- 4 c Honey
Let stand 24 hours, stirring occasionally.
Strain, and reserve fruit pieces.
Prepare jars, lids, and rings, and have the boiling water bath ready to
process the jars when full.
Put the rhubarb infused honey in a large, thick-bottomed pan and heat
over medium-high heat to 240 degrees Fahrenheit (soft ball stage).
Add in the fruit pieces and boil for 2-3 minutes (to exhaust the air
from the fruit and soften it).
Remove from heat, stir, and skim for 5 minutes. Fill jars to within 1/4
inch of top. Put on the lids and rings, fingertip tight. Immerse in
boiling water bath in canner and process for 10 minutes. Remove from
heat, remove canner lid, wait 15 minutes, and then remove jars from
canner.
Done!
This recipe is courtesy of Anna Atkinson, Fredrich’s Honey Customer!
Thanks Anna!
This recipe, slightly amended, can be used to make berry jam:
Mix
- 1.3 kilos strawberries (or raspberries, or blackberries)
- 4 c honey
Let stand 24h.
Strain, reserving fruit.
Prepare jars, lids, and boiling water bath canner.
Boil infused honey / fruit juice syrup to 240-250 degrees Fahrenheit.
Mash fruit and add, with 1/4 c lemon juice or apple cider vinegar
(darker berries work well with a good balsamic, as well). Bring to a
boil and boil for 2 minutes. Add 1 pouch liquid certo and boil one
minute more.
Remove from heat; skim and stir for 5 minutes. Fill jars within 1/4 inch
of top. Apply lids, and process in boiling water bath for 10 minutes.
Remove from heat and remove canner lid. Wait 15 minutes; remove jars
from canner.
Voila!
This recipe is courtesy of Anna Atkinson, Fredrich’s Honey Customer!
Thanks Anna!
Crunchy Granola
- 5 cups large flake rolled oats or an equivalent mixture of rye, wheat and oat flakes
- 1 cup honey
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1 cup wheat germ
- 1 cup bran
- 1 cup chopped nuts
- 1 cup coconut
- 1 cup powdered milk
- 1 cup vegetable oil
- 1 cup raisins or dates
In a very large bowl, mix the oat flakes, sesame seeds, sunflower seeds, wheat germ, bran, nuts, coconut and powdered milk.
In a small saucepan warm the oil and honey and stir into the dry mix completely coating it. Spread mixture on 2 cookie sheets and bake at 250 deg F for approximately 50 minutes or until lightly browned.
If mixture is spread out thin on the sheets, stir often and watch closely so as not to overbrown (burn). Let the granola cool before adding dry fruit. Store in airtight containers in refrigerator. Makes 14 cups.
We
invite you to share your favourite honey recipe by emailing it to us
at