For the vanilla honey:
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2 vanilla bean pods
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2 cups mild honey
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4 (4oz) glass jars with lids
For the clementine honey:
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2 small clementines, scrubbed
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2 cups mild honey
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4 (4 oz) glass jars with lids
For the hot jalapeño honey:
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2 jalapeño peppers
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2 cups mild honey
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2 tbsp hot sauce
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4 (4 oz) glass jars with lids
Steps
1
For the vanilla honey: Using a sharp knife, split the vanilla beans lengthwise and scrape out seeds. Halve each vanilla bean and reserve. To a small pot, add the honey and vanilla seeds. Heat the honey on low for about 10 min., until thoroughly warmed throughout. To each jar, add 1 vanilla bean half. Divide honey among jars. Seal jars and let infuse 2–3 days before using or gifting.
2
For the clementine honey: Thinly slice the clementines into rounds. To a medium pot, add the honey and heat on low for 10 min., until thoroughly warmed throughout. Fill the jars with clementine slices (halving slices if needed) and then pour honey on top to fill. Seal jars and refrigerate for 6 hours.
3
For the hot jalapeño honey: Thinly slice the jalapeños into rounds. To a medium pot, add the honey and heat on low for 10 min., until thoroughly warmed throughout. Remove from heat and stir in the hot sauce. Fill the jars with jalapeño slices and then pour honey on top to fill. Seal the jars and refrigerate for 6 hours.
Tips
Each variation makes 4 (4 oz) jars of honey. The honey will keep in the refrigerator for about two weeks.
