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Blackberry Honey

I wasn’t sure what to call this, because it’s not honey from blackberries. In other words, the bees didn’t forage blackberry blooms. It’s a little thicker than a syrup, and not sweetened with sugar. It’s almost a butter, like the apple, peach or pumpkin kind. But it isn’t spiced, you cook it faster, and it isn’t quite as thick as those. Whatever you call it, it’s what happens when you flavor honey with blackberries, and it’s delicious!

I made a tiny amount because I had only a couple of handfuls of blackberries, but you could certainly double the recipe. Here’s how I did it.

Blackberry Honey


1–6oz clamshell package of blackberries
½ cup apple cider
¼ cup orange juice
¼–⅓ cup honey, or to taste


Put the first three ingredients in a saucepan and bring them to a full, rolling boil.

Lower heat to medium and cook for about 15 minutes, or until the liquid is reduced by half.

If you want to remove the seeds, strain it now.

Then return to the pot and stir in the honey. Bring back to a boil. This will activate the pectin in the apple cider and thicken the mixture a bit. Honey will foam, so watch to be sure it doesn’t boil over.

Boil until it starts to coat a cold spoon, about 10–15 minutes.

Pour into a half-pint jar and let it cool. Refrigerate. It will continue to thicken some as it gets cold.

I’ve spread Blackberry Honey on toast and stirred it into tea. It would make lemonade luscious and gorgeous. The color is deep and rich.

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