Salted Honey Cantaloupe Jam

You have probably tried grape jam, strawberry jam, blueberry jam and even blackberry jam, but have you even heard of salted honey cantaloupe jam?!  This jam will make your taste buds explode from the goodness that is jam-packed into it (pun intended!).  The best part is that preparation takes very little time and you can make a big batch of this to use for up to a month after!  Check out the recipe below and give it a try!

Salted Honey Cantaloupe Jam

Ingredients

Makes about 2 cups

  • 4 cups coarsely chopped cantaloupe
  • 1 cup sugar
  • ⅓ cup fresh lemon juice
  • ½ cup honey
  • 1 teaspoon kosher salt
  • 1 teaspoon powdered pectin

Preparation

Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly.

Cook, stirring, until mixture is thick, 15–20 minutes.

Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes.

Let cool. Transfer jam to a glass jar, cover, and chill.

Do Ahead: Jam can be made 1 month ahead. Keep chilled.

Recipe by Claire Saffitz

Photograph by Alex Lau

Source: http://www.bonappetit.com/recipe/salted-honey-cantaloupe-jam

Double Play Honey Cranberry BBQ Sauce

Those wanting a break from the generic and repetitious store bought barbecue sauces and garnishes need look no further. This recipe combines the tang of cranberries with the smooth, rich taste of natural honey in a way that is guaranteed to delight your taste buds. This honey cranberry barbecue sauce is perfect for livening up normally mundane dishes, and will leave you counting down the minutes until your next meal.

Double Play Honey Cranberry BBQ Sauce
 
Ingredients
  • 2 cups fresh or frozen cranberries
  • 1-1/2 cups honey
  • 1-1/2 cups ketchup
  • 1 cup red wine vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Worcestershire sauce
  • ½ teaspoon coarse ground black pepper
Instructions
  1. Combine all ingredients in a medium-large saucepan.
  2. Bring to a boil and simmer, covered, for 20 minutes.
  3. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools).
  4. To can, pour hot sauce into sterilized jars, leaving ½-inch head space. Wipe tops and threads of jars with a clean, damp cloth.
  5. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly.
  6. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops.
  7. Cover and bring to a boil.
  8. Hold water at a steady boil for about 45 minutes.
  9. Remove jars from pot and let cool on a dishcloth with space in between each jar.
  10. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)
Notes
Serving Suggestion: Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.

Honey Champagne Fondue

This Honey Champagne Fondue recipe takes the path less traveled with it’s inclusion of natural honey as a flavor enhancer. The honey provides an extra dimension to the already delightful array of ingredients. This recipe is guaranteed to leave you hungry for more.

Honey Champagne Fondue
Appetizer
2
 
Ingredients
  • 16 oz. Swiss or Gruyere cheese, shredded
  • 4 teaspoons cornstarch
  • 1 teaspoon dry mustard
  • 1 Tablespoon butter
  • ¼ cup shallot, minced
  • 1 clove garlic, minced
  • 1-1/4 cups brut (dry) champagne, or sparkling wine
  • ⅓ cup honey
  • 2 Tablespoons lemon juice
  • Pinch nutmeg
  • ½ teaspoon white pepper
Instructions
  1. Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.