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Chile Infused Honey

Source of Recipe

From "Not Your Mama's Canning Book" by Rebecca Lindamood


Recipe Introduction

"You may have seen chile infused honeys available in upscale food stores at a premium price, but you needn't pay top dollar for this slightly spicy infusion. All it takes is two ingredients, a jar, a carefully watched burner on the stove and a little time for a condiment that is the bee's knees! Drizzle over hot biscuits, serve with cheese courses, or glaze grilled meats and vegetables. You won't ever want to be without it again, and it's so easy you won't have to be!"

List of Ingredients

â—¦ 24 dried chiles, whatever type you like best
â—¦ 4 cups mild honey


Recipe

Wipe the dried chiles clean with a damp paper towel. Divide the chiles between two sterile quart jars. Pour the honey into a stainless steel saucepan over medium heat. Stir frequently until the honey reaches 180° F on a candy thermometer.

Pour the hot honey over the chile peppers, dividing it evenly between the two jars. Place a clean lid on each jar and fasten appropriately. Let the jars come to room temperature and leave them to infuse in a place free from temperature fluctuations (like a basement shelf or back of a cupboard) for 2 to 3 weeks. Taste the honey from time to time, until you can taste the chiles in the honey.

Position a fine mesh strainer over a stainless steel saucepan and pour the infused honey through the strainer. Discard the chiles. Bring the honey back to 180° F, stirring frequently to prevent scorching. Pour into sterile 4- or 8-ounce jars, leaving ¼-inch of headspace. Use a damp paper towel to clean the rims carefully. Place new lids on the jars and fasten appropriately, whether it's turning a ring to fingertip-tightness or fixing clamps in place.

Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return the water to a boil, and process for 10 minutes. Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing any rings, wiping the jars clean and labeling.

Store the jars in a cool, dark place for up to 1 year. Once a jar is open, it can still be stored at room temperature until the contents have been used.

Makes about 4 cups




Cook's Notes:

• Our best-loved infused honeys have been made entirely with dried chipotle peppers, but feel free to use whichever dried chiles you like best. You can choose to use one variety only or an assortment. All will be delicious and unique.

• I don't advise canning the honey in jars with a capacity larger than 8 ounces.