Herb Infused Honey

We all know the great benefits of honey, both for medicinal purposes and its delicious culinary uses. Have you considered making your own infused honey using culinary and medicinal herbs? Let us show you how with this easy tutorial that takes less than 30 minutes of hands-on time!

5 from 2 votes

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Course: Condiment

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 22kcal

Author: Carolyn Thomas

Cost: varies

Equipment

Double Boiler Or a small pot with a heat-proof bowl that fits over the top.
Half-Pint Jar & Lid
Fine-Mesh Strainer

Ingredients

1 cup honey raw is best
2 Tablespoons fresh herbs or 1 Tablespoon dried herbs

Instructions

Step 1: Set up a double-boiler and bring two cups of water to a gentle simmer (not a boil, so we don’t ruin the medicinal benefits of the raw honey). Homesteading Hack: Create your own double-boiler by using a small pot with two cups of water and a heat-proof bowl that fits over the top of the pot (as pictured above).
Step 2: Add the honey to a heat-proof bowl and set it over the pot of simmering water to gently warm for five minutes.
Step 3: Stir the fresh or dried herbs into the honey and let it sit over the simmering double boiler for 10-15 minutes, stirring occasionally to evenly distribute the heat. Homesteading Hack: Check the water level of the double boiler a couple of times to make sure it doesn’t run out of water!
Step 4: Using a wide canning funnel and a fine-mesh strainer, strain the herbs out of the honey while pouring the warm honey into a half-pint Mason jar.
Step 5: Add a lid and allow the honey to cool to room temperature. Label and date the jar so you know what flavor the infused honey is.

Notes

Storage: If you used fresh herbs, store your infused honey in the refrigerator for up to four weeks. If you used dried herbs, store your honey at room temperature for up to a year.

Nutrition

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