Homemade Hot Honey With Canning Instructions ~ Christmas Gifts ~ Spiced Honey

Place 3 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C).

Set screw bands aside. Keep jars hot until ready to use.

Cut lemon into 6 thin slices. Place 2 cloves in each slice.

Place lemon slices, cinnamon sticks, and honey in a large stainless steel saucepan. Bring mixture to a boil, stirring occasionally.

Boil for 2 minutes; remove lemon slices from honey.

Place 2 lemon slices and 2 cinnamon sticks into each hot jar.

Ladle honey into a hot jar to within 1/4 inch (0.5 cm) of the top of the jar (headspace).

Using a nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more honey.

Wipe jar rim, removing any food residue.

Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight.

Return filled jar to rack in canner. Repeat for remaining honey.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water.

Cover canner and bring water to a full rolling boil before starting to count processing time.

At altitudes up to 1000 ft (305 m), process – boil filled jars – for 10 minutes.

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface.

Cool upright, undisturbed for 24 hours; DO NOT RETIGHTEN screw bands.

After cooling, check jar seals. Sealed discs curve downward and do not move when pressed.

Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Equipment Needed

Dietary