The main uses of honey are in cooking, baking, as a spread on breads and as sweetener on everything from beverages to the creation of honey wine called mead.
View our growing list of honey recipes as well as 101 Other Uses for Ontario Honey.
Mild flavoured honey is best for baking or cooking. Add honey to batter in a fine stream, beating constantly. Baked goods containing honey brown more quickly, therefore, the temperature should be reduced by 25°F degrees to prevent over-browning and flavour change. Baked goods also remain fresh and moist for a longer period of time when honey is used, for example, Christmas cakes or fruit loaves.
Use the same amount of honey and cut the liquid by one quarter, for example:
1 cup sugar + 1 cup milk = 1 cup honey + 3/4 cup milk
Replace sugar with three quarters of honey, for example:
1 cup sugar = 3/4 cup honey
Honey will slide out of measuring cups or spoons if oil is measured first or if the measures are rinsed with hot water.
Mild flavoured Ontario honey may be used as a substitute for sugar when canning fruit.
Light Syrup = 1 cup Ontario Honey + 3 cups boiling water
Medium Syrup = 1 cup Ontario Honey + 2 cup boiling water
Fruit can be successfully frozen in a mild flavoured honey syrup. To enhance the fruit's natural flavour and colour, only the mildest flavoured honey should be used. The prepared fruit is placed directly into freezer containers and covered with one of the following appropriate well chilled syrups.
Light Syrup = 1 cup Ontario honey + 3 cups very hot water
Medium Syrup = 2 cups Ontario honey + 3 cups very hot water
Leave head space for expansion. Crumple a piece of waxed paper and leave on top to keep the fruit under the syrup. Seal, date and freeze.
Fruit may also be frozen, without the use of syrup, by drizzling honey over the prepared fruit which has been previously placed in freezer containers.
Ontario honey may be substituted for sugar in most jam and jelly recipes. If a recipe calls for 4 cups sugar, use 2 cups honey. Cook the jam or jelly slightly longer than time stated in recipe using sugar. When substituting honey, use a commercial liquid or powdered pectin. The consistency of the jam or jelly will be somewhat softer.
Store honey at room temperature in a dry place. Honey is hydroscopic and can easily reabsorb moisture and aromas from the air. Always keep honey covered tightly to retain its distinct flavour and aroma, and to protect it from moisture absorption.
If storage area is very warm (above 80 degrees F.), creamed honey will retain its texture better if refrigerated. Honey may be stored in the freezer, if well sealed, without any change in flavour or texture.