Spiced Honey

I was making Lemoncello for Recipes to Rival which required me to use the zest on a bunch of lemons but not the rest. What to do with all those lemons? I looked in my preserving books & this recipe for Spiced Honey caught my attention. The combination of lemon, cinnamon & cloves with honey sounded so good to me. It seems like it would be perfect in tea or on a hot biscuit.


Spiced Honey
(from Ball Complete Book of Home Preserving)

1 lemon, ends cut off cut into 6 slices
12 whole cloves
3 cinnamon sticks
2 2/3 c honey

Prepare the jars & lids for canning. Jars should be boiled in water for 20 minutes & lids for 5 minutes.

Insert the cloves into the lemon slices. In a large enamel or stainless steel saucepan combine the lemons, cinnamon & honey. Bring to a gentle boil over medium-high heat. Let boil for 2 minutes.

Place 2 lemon slices & on cinnamon stick into each jar of three hot sterilized half-pint jars. Add the hot honey leaving about 1/4-inch headroom. (I left the lemons out of my jars since they didn't look as nice with the zest gone. Also since I used six 1/2-cup jars instead of 3 half pint jars I cut the cinnamon sticks in half to put them in the jars.) Clean off the tops of the jars & cover with a lid. Close with a neckband & finger-tighten. Process in boiling water for 10 minutes. Turn off heat & let sit for 5 minutes. Remove jars from the water to a heat-proof surface & let cool for 12 - 24 hours (do not dry jars). Check to make sure the top of the jar has been drawn downwards, creating a seal. If it hasn't either reprocess that jar or store it in the fridge to be eaten within 3 weeks. Remove the neckbands & store jam in a cool dark place.

Makes 3 cups

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