This raspberry honey tastes like summer in a jar. The uses for it are endless: drizzle it over cornbread at your next backyard barbecue, use it to sweeten iced tea or lemonade, spread it in your next peanut butter sandwich, or serve it alongside a platter of hard cheeses and dried figs.
Adapted from The Berry Bible
- Yield:Makes 2 half-pints
- 2 cups mild-flavored honey, such as clover
- 2 cups fresh raspberries, rinsed and dried
Wash two half-pint jars and lids.
Combine honey and berries in medium saucepan. Cook over medium heat until just boiling, mashing berries with back of spoon. Immediately remove pan from heat and pour honey mixture through fine mesh sieve into bowl. Pour or funnel honey into prepared jars. Allow honey to cool completely uncovered, then seal jars and store for up to one year at room temperature.