3 Infused Honeys for Rosh Hashanah

I’m kicking off my High Holiday planning with some infused honey and a few fun ideas for celebrating the High Holidays this year. It seems that we will all still be social distancing during the High Holiday season, but that doesn’t mean that it can’t be fun. Here are 11 ways to celebrate the High Holidays and socially distance at the same time (click here to download a free copy).

As for making infused honey, I want to thank A Spicy Perspective for the helpful tips and recipe ideas. It was my hope that it wouldn’t really take a week for the honey to infuse, but good things take time. Perhaps if I had heated the honey and spices in a saucepan, things would have come together a bit quicker. If you try that and succeed, please let me know for next year!

Now, I’m sure there’s a lot of people who would choose florally things like rosemary or lavender, but I decided to take a different tack by choosing fennel, allspice, and coriander for my honeys. Not only are these spices all really unique, but I felt that they would pair well with honey due to their natural earthy sweetness.

Pair each of these honeys with a gold-dipped honey dipper (I bought mine from Toying Around on Etsy) to make beautiful gifts for the New Year. Or, you can do what we want to do and set all 3 out on Erev Rosh Hashanah so that we can taste them all with our challah. I wonder which flavor will be the favorite!

Materials

  • 12 oz Honey
  • 1 Teaspoon each whole dried fennel, allspice berries, and coriander
  • 3 – 4 oz Jars
  • Dutch oven
  • 3 – 4” Honey dippers
  • Gold paint

Directions

  1. Before you do anything else, you’ll need to sterilize your jars. Do this by placing them in a Dutch oven and covering them with water. They need to be fully submerged. If your jars came with rubber seals, remove them and set them aside.
  2. Place the Dutch oven on the stove and bring to a boil. You want the jars to boil for at least 10 minutes.
  3. Once the timer is up, remove the jars and place them upside down on a clean towel to cool.
  4. Using tongs, quickly dip each of the rubber seals in the hot water for a few seconds.
  5. Thoroughly dry your jars and replace the seals.
  6. Gently crush the each spice between the palms of your hand then add one spice to each jar. This will help create a stronger infusion in your honey.
  7. Fill each jar with honey.
  8. Close the jars and allow them to sit in a sunny windowsill for at least a week.
  9. Dip the end of the handle of the honey dippers in gold paint and allow them to dry for 24 hours before washing in hot soapy water.

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