Cooking with honey

[QuakerBear]

Honey can be produced locally and by an individual, much unlike sugar.

So, here's a great link on how to use honey in cooking and how to substitute it for sugar in recipies.

Quaker Anne is a lovely lady who has always been very helpful so I'm sure she wouldn't mind anyone emailing with questions.

Enjoy:

http://www.quakeranne.com/cookingwithhoney.html

[eccentric_emma]

fantastic! thats just what i've been looking for actually. thanks a lot.

[QuakerBear]

I don't suppose you can use honey to make preserves though. I reckon the resulting mixture would be too liquid and tast too stongly of the honey and not enough of the fruit. I'd like to be proven wrong though....

Mmmm, sticky fingers, sticky face, what wonderful stuff it is.

[Millymollymandy]

I've made green and red pepper pickle with honey in the past, which did have a slight honey taste to it, but it was very nice.

The only problem is that it cost about €10 more than if I'd used sugar! White sugar is cheap, honey (at least in France) is extremely expensive.

[QuakerBear]

Dear Millymollymandy,

We've just started keeping bees so hopefull next year we'll have lots of honey. Could you pass on the recipie for me as it sounds very tasty indeed.

[Millymollymandy]

Here you are - it is an American recipe off the internet so ignore all the hot water bath stuff and do whatever you normally do when making chutney etc!

I've also made it with green peppers - not as nice, but still nice.


Red Pepper Relish

12 medium or 8 large sweet red peppers, stems, seeds removed
2 cups onions, chopped
2 cups white vinegar
3 cups honey
1/2 tsp ground ginger
4 tsp whole allspice
1 lemon, sliced, seeded
4 Tsp salt

Cover peppers with boiling water and let stand for 5 minutes; drain. Repeat and drain well. Chop coarsely in a food processor. The mixture should measure 4 to 5 cups.

In an enamel or stainless steel saucepan, combine peppers, onions, vinegar, honey, salt and lemon. Tie allspice and ginger in a cheesecloth bag and add to mixture. Bring to a boil. Reduce heat slightly and continue to boil for 30 minutes, stirring occasionally. Cover, refrigerate and let stand 6 hours or overnight.

Wash jars and lids in hot, soapy water. Sterilize jars in boiling water for 10 minutes; leave in hot water. Prepare lids according to manufacturer’s directions.

Bring relish mixture to a boil in a large saucepan and simmer for 10 minutes. Remove and discard lemon slices and cheesecloth bag.

Ladle hot relish into hot jars leaving 1/4-inch headspace. Seal with lids and process for 10 minutes in a boiling-water bath.

This recipe yields 6 half-pint jars

[Ellendra]

If you use no-sugar pectin for your jams, you can add as much or as little honey as you'd like without ruining the jam. I haven't made jam with honey, but I have used maple syrup for some of my preserves, the no-sugar pectin works well.

-Ellendra

[QuakerBear]

Thanks Elendra.