We hope you and your family will enjoy our collection of honey recipes.  Watch this section as each month new recipes arrive  to please the palate.

We invite you to share your favourite honey recipe by emailing it to us at

Rhubarb Ginger Honey Preserves

Note: This is for a true “preserve”; that is, a syrup with fruit suspended in it. Honey works really well for it, and this year’s maple honey made a superb flavour combination with the rhubarb and ginger!

Makes about 5 cups

Mix together:

  • 8 c Rhubarb (chopped into one inch pieces)
  • 4 c Honey

Let stand 24 hours, stirring occasionally.

Strain, and reserve fruit pieces.

Prepare jars, lids, and rings, and have the boiling water bath ready to process the jars when full.

Put the rhubarb infused honey in a large, thick-bottomed pan and heat over medium-high heat to 240 degrees Fahrenheit (soft ball stage).

Add in the fruit pieces and boil for 2-3 minutes (to exhaust the air from the fruit and soften it).

Remove from heat, stir, and skim for 5 minutes. Fill jars to within 1/4 inch of top. Put on the lids and rings, fingertip tight. Immerse in boiling water bath in canner and process for 10 minutes. Remove from heat, remove canner lid, wait 15 minutes, and then remove jars from canner.


This recipe is courtesy of Anna Atkinson, Fredrich’s Honey Customer!
Thanks Anna!
This recipe, slightly amended, can be used to make berry jam:


  • 1.3 kilos strawberries (or raspberries, or blackberries)
  • 4 c honey

Let stand 24h.

Strain, reserving fruit.

Prepare jars, lids, and boiling water bath canner.

Boil infused honey / fruit juice syrup to 240-250 degrees Fahrenheit. Mash fruit and add, with 1/4 c lemon juice or apple cider vinegar (darker berries work well with a good balsamic, as well). Bring to a boil and boil for 2 minutes. Add 1 pouch liquid certo and boil one minute more.

Remove from heat; skim and stir for 5 minutes. Fill jars within 1/4 inch of top. Apply lids, and process in boiling water bath for 10 minutes. Remove from heat and remove canner lid. Wait 15 minutes; remove jars from canner.


This recipe is courtesy of Anna Atkinson, Fredrich’s Honey Customer!
Thanks Anna!

Crunchy GranolaCrunchy Granola

  • 5 cups large flake rolled oats or an equivalent mixture of rye, wheat and oat flakes
  • 1 cup honey
  • 1 cup sesame seeds
  • 1 cup sunflower seeds
  • 1 cup wheat germ
  • 1 cup bran
  • 1 cup chopped nuts
  • 1 cup coconut
  • 1 cup powdered milk
  • 1 cup vegetable oil
  • 1 cup raisins or dates

In a very large bowl, mix the oat flakes, sesame seeds, sunflower seeds, wheat germ, bran, nuts, coconut and powdered milk.

In a small saucepan warm the oil and honey and stir into the dry mix completely coating it.  Spread mixture on 2 cookie sheets and bake at 250 deg F for approximately 50 minutes or until lightly browned.

If mixture is spread out thin on the sheets, stir often and watch closely so as not to overbrown (burn).  Let the granola cool before adding dry fruit.  Store in airtight containers in refrigerator.  Makes 14 cups.