Honey Jams, Jellies, and Spreads

Apple Jam Jelly

1 c. apple juice

1 ½ c. mild Cox Honeyland's Honey

1 Tbsp. fresh lemon juice

2 red apples, unpeeled and grated

3 oz. liquid pectin

In a five-quart saucepan, combine apple juice, honey, lemon juice, and grated apples. Bring to a full rolling boil. Boil hard for five minutes, stirring constantly. Remove from heat. Stir in liquid pectin. Skim off foam. Ladle into hot sterilized jars. Seal. Yield: fills three ½ pint jars. 

Honey Butter Spread

5 ½ c. flour

2 pkgs dry yeast

1 Tbsp. Cox Honeyland's Honey

2 tsp. salt

¼ tsp. baking powder

2 c. milk

½ c. water

½ c. raisins (optional)

Spoon flour into a cup to measure. Combine 3 cups of flour, dry yeast, salt, and baking soda. In a saucepan, heat liquids and honey to 120–140 °F. Add to dry ingredients and beat well. Stir in enough flour to make stiff dough. Spoon into a greased and cornmeal-coated pan and sprinkle the top of the dough with cornmeal. Cover and let rise for 45 minutes. Bake at 400 °F for ? minutes. Remove from the pan and let cool on a rack. 

Honey Raspberry Spread

½ c. raspberries, fresh or thawed frozen 

¼ c. Cox Honeyland's Raspberry Honey, divided

½ c. butter or margarine, softened

In a small saucepan, heat raspberries and 2 Tbsp. honey to a boil over medium-high heat, stirring constantly. Cook 3–4 minutes or until mixture thickens and is reduced by half. 

Honeyed Ginger

½ c. fresh ginger, thinly sliced

About ½ c. Cox Honeyland's Honey

½ tsp. anise extract (optional)

¼ tsp. peppermint extract (optional)

Fill a clean jar with ginger. Heat honey to liquefy, then remove from heat. Add extracts to honey and pour over ginger. Stir with a knife or chopstick to eliminate all air bubbles. When finished, the honey should completely cover the ginger. After about three weeks, it is ready to eat. Stored in the refrigerator, it will last at least a year.

 

Honey Blueberry Spread

½ c. fresh or thawed frozen blueberries

¼ c. Cox Honeyland's Honey, divided

½ c. butter or margarine, softened

 

Heat blueberries and 2 Tbsp. honey in a small saucepan to a boil over medium-high heat, stirring constantly. Cook 3–4 minutes or until mixture thickens and is reduced by half. Once cooled, blend in remaining honey. Beat in butter. Serve at room temperature. Store in the refrigerator, tightly covered. Yield: 2/3 cup