This is the mother jar for honey! Keep it going and going! When it’s time for a refill, add more honey, lemon, and ginger and let it sit until you need it again.

 It’s a must to keep next to your stove for on hand additions to drizzle over ham, pork chops, or fried chicken. Add a tablespoon or two to a stick of butter and whip for biscuits or coffee cake. Or just as wonderful to add to teas, salad dressings, and dips. 


  1. 16 oz Honey 
  2. 3 cut vanilla beans
  3. 1/8 cup peeled and chopped ginger
  4. The peel from 1 medium lemon, pith removed


-Start by adding the vanilla beans to the honey and let it infuse a couple weeks before adding the ginger and lemon.

 -Once the vanilla and honey have infused for 2 weeks add in the lemon peel and ginger and stir until well blended. Turn the jar over daily for 2-3 weeks to incorporate the flavors into the honey. 

 -When you notice you’re running out of honey, just top off with new honey, lemon, and ginger. Leave the vanilla beans in and let them continue to infuse their flavor

**Alternate recipe: Substitute cranberries, orange peels, and fresh garlic instead of lemon and ginger for additional flavor profiles that is delicious for gifts or holiday baking.

 There are so many different recipe combinations, try your own and let us know how it turns out!

 A big thank you to Starlette for being such a star and sharing her recipe!









Jill Fulton


I added my lemon peel and ginger. By the next day the consistency of my honey was much thinner. Was I supposed to use dehydrated lemon peel and ginger?

— Carrie Naylor

I added my lemon and ginger yesterday. Now the consistency of my honey is very thin. Is this normal? Was I suppose to use dehydrated lemon peel and ginger?

— Carrie Naylor

This looks perfect for the Thanksgiving table. Really for any time Thanks!

— Louise Oppedahl