How to Blend Raw Honey

Combine different varietals of raw honey to create your own flavored honey.

Raw honey is not heated or pasteurized before packaging. As such, it retains the most natural flavor of the honey as well as a cloudy appearance from the presence of pollen. The type of raw honey determines whether it crystallizes at room temperature. Some varietals such as raspberry become solid, while others such as tupelo do not. Honeys have different flavors based on the flowers the bees fed on when producing the honey. Darker honeys such as buckwheat tend to have a stronger flavor, which can be made more palatable by blending it with a lighter honey such as clover.

Things You'll Need

• Saucepan
• Water
• Two or more varietal raw honeys in glass jars

Instructions

1. Fill a saucepan halfway with water.

2. Slowly heat the water to 120 to 130 degrees Fahrenheit.

3. Place the jars of honey directly into the warm water until the honeys liquefy.

4. Pour the water out of the saucepan and transfer the still-warm honeys to the pan.

5. Heat the honeys over low heat while stirring until they are blended.

6. Refill the jars with the blended honey. Seal the jars and store at room temperature indefinitely.

References

• "The Science of Good Food"; David Joachim, Andrew Schloss; 2008
• Honey Board: Honey Definitions
• Bee-Pollen-Buzz: Raw Honey
• Chowhound: Solid Honey

Resources

• The Nibble: Honey Varietals