Daughter got me some old American Bee Journal magazines at an auction. One from June, 1968, had some nice canning recipes in it using honey. If I waited until next June, I might not be able to find them, so thought I'd post them now!

(For everyone who wondered, last summer, what to do with cantaloupe......) Golden Sun Marmalade 3 cups cantaloupe cubes 2 cups fresh peach cubes 1/4 cup lemon juice 3 cups mild honey 1 cup coarsely chopped walnuts (optional) In a large kettle, combine fruit with lemon juice and honey. Bring to boil, then cook over medium heat, stirring frequently, until fruit is clear and mixture thickens to the consistency of marmalade. Remove from heat, skim if needed, and stir for 7 minutes so fruit doesn't settle to bottom. Add walnuts. Ladle into sterilized jelly glasses and seal. Marmalade becomes thicker upon standing, but honey marmalade is never as thick as regular marmalade. Delicious over cooked rice, tapioca pudding, angel food cake, or ice cream as well as on toast.

Honey Dill Pickles Wash 2 gallons small cucumbers. Put in brine of 1 cup salt to 1 gallon water and let stand for 3 days. Drain and save brine. Heat to boiling: 1 quart brine 1 quart honey 2 quarts vinegar Pack cucumbers in jars. Add dill as desired, pour hot mixture over, and seal.

Bread and Butter Pickles 12 cucumbers 6 onions 2 cups honey 1 teaspoon ginger 1 teaspoon tumeric powder 1/2 teaspoon black pepper 2 teaspoons celery seed 2 teaspoons mustard seed 2 cups vinegar Wash and thinly slice cucumbers and onions and let stand 2 hours in salt-water solution (1/2 cup salt to 1 gallon water). Bring honey, spices, & vinegar to boil for 1 minute. Add drained cucumbers and onions and heat thoroughly. Put in jars and seal.

Honeyed Fruit 1 cup honey 3/4 cup red/port wine 1/2 cup lemon juice 8 whole cloves 1 whole stick cinnamon 1 quart of quartered (or smaller) apples, pears, fresh figs Simmer all ingredients except fruit for 10 minutes. Add fruit and simmer another 10 minutes or until fruit is tender but not mushy. Gently lift fruit and place in hot jars. Boil syrup down until it thickens slightly, pour over fruit, and seal. Makes a nice accompaniment to meats or use with ice cream.

I'm aware that that's how they did it in 1968, and now it's recommended that everything go into a boiling water bath for 5-10 minutes, but I just printed them up as they were in the magazine. I'm going to try these next year!

-- Bonnie (chilton@stateline-isp.com), December 01, 2001

Answers

Thanks. And your daughter is a honey of girl!

-- Ann Markson (tngreenacres@hotmail.com), December 01, 2001.

Yum, thanks. We always have plenty of honey from our neighbors and I'm always looking for new recipes. Love this forum!

-- Mick (FlaBroncoGirl@aol.com), December 01, 2001.

Lehman's Non-Electric Catalog has a good honey cookbook titled " Old Favorite Honey Recipes". It's 6.95 and might be something to add to your Christmas/Kwanza/Hanukka wish list.

-- Charleen in WNY (harperhill@eznet.net), December 02, 2001.