![\"infused](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/03\/candoinfusedhoney_feature.jpg\")
<\/p>\n<\/p>\n
T<\/span>his time of year is quiet in the kitchen of my Boston-area jam company, Doves and Figs<\/a>\u2014a perfect time for playing with new recipes and ingredient combinations. Many of our fruit preserves are seasoned with herbs and spices, so I decided to take these raw materials in a slightly different direction by creating infused honeys with Amy Hirschfield, the owner of Soluna Garden Farm<\/a> in Winchester, Mass.<\/p>\n Hirschfeld offered a quick lesson and tips for flavoring honey (see below). After some experimentation, we landed on Raspberry and Rosemary Honey; Lemon Thyme and White Peppercorn Honey; and Green Tea and Jasmine Flower Honey.<\/p>\n For equipment, you need a double boiler (to prevent scorching the honey over direct heat), candy thermometer, large pot or canner (for sterilizing jars), fine strainer or cheesecloth, and clean glass jars (see recipes for specific sizes). To sterilize empty jars in advance, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes. Remove and drain hot sterilized jars.<\/p>\n Infused honey is delightful drizzled over cheese or other desserts for delicious entertaining. Or tie a homemade tag around a jar for a sweet host or hostess gift. Ready, set, simmer!<\/p>\n<\/div>\n \n<\/div>\nRaspberry and Rosemary Honey<\/h2>\n
<\/div>\n\n<\/div>\nThis is a great way to use those summer-harvest raspberries squirreled away in the freezer\u2014frozen berries lose their shape when thawed, but not their intense flavor.<\/div>\n<\/div>\n\n<\/div>\n