Mulled Honey

This is a very small batch recipe-three 1/2 pints. Quick and easy, but remember to use a big enough pan as honey tends to boil quickly and you don't want it to boil over.

Adapted from The Ball Blue Book of Preserving


You Will Need:

1 lemon
12 whole cloves
3 sticks cinnamon
2 2/3 cups honey

Cut lemon into six thin slices. In the rind of each slice, stick two cloves. In a large pot, mix the honey, lemons and cinnamon sticks. Bring to a boil watching carefully that it does not spill over.

Ladle into hot jars placing one cinnamon stick and two lemon slices in each jar. Remove air bubbles, wipe rim and threads carefully, and seal with a hot lid. Tighten screw bands and process ten minutes in a boiling water canner. Remove lid and let cool five minutes. Cool on towels 12-24 hours before checking for seals.