Psalms from the Hive

by Jeannie Saum

Honey golden, sweet, and yummy

But a sticky drippy mess

Running down the bottle sides

On hands, counters and dress.

What is the solution

To this delish but sticky goo?

Velvet honey is the answer.

I’m making some for you!

Clover, Bee, and Revery

Reverie (revery) –(n.) state of dreamy meditation or fanciful musing; a fantastic, visionary, or impractical idea.

Today Steve made our first batch of a different form of honey, from our crystallized fall honey.  This honey of  different form  goes by many different names – whipped honey, honey butter, creamed honey or honey fondant.  But non of these names seem right to me.  They all seem to infer that something else is added to the honey.  Whipped honey is NOT really whipped with air.  Honey butter does NOT have butter in it.  Creamed honey does NOT have cream in it!  Honey Fondant seemed better, but not a word most are familiar with.  So while Steve worked in the kitchen on this batch of honey “whatever”, I set out to find a new name for our concoction!

To make this wonderful form of honey, here’s what you do

  1. Make sure your honey is all liquid.  If it is crystallized, soak the jar in a very warm water bath until crystals are dissolved.  I have found that a crock pot, filled with water and turned up to high with the lid off, works great.  Depending on how crystallized your honey is, it may take a day or more to convert it back to liquid.
  2. Buy or make some whipped honey to use as  “starter seeds.”  It is said you can make some by grinding crystallized honey with a mortar and pestle until the crystals are so fine you can’t feel them with your tongue, but we didn’t have any luck trying this!  We ended up buying some whipped honey to get started.  Just make sure that what you buy is 100% pure honey!
  3. In a large container mix 10% of whipped honey with 90% of your liquid honey.  You can hand stir or use your mixer on a very low setting.  Be careful not to whip air bubbles into the honey.  Stir just enough to mix well.stir by hand
    stir by hand
  4. Pour honey into wide mouth jars as opposed to the typical honey bottles.  Honey in this new form will need to be dipped out with a knife or spoon and spread like jelly.  You will not be able to squeeze it out of a bottle.  We used small canning jars and small plastic containers made for freezer jelly.  Half pint and pint jars work well.
  5. Put lids on the jars and store in a cool, dark place (55 degrees, ideally) for a week.  We put ours in our basement.
  6. After a week, voila, all the jars of honey will have turned to a smooth, spreadable texture!  No drips, no mess – but the same wonderful, pure,  honey taste!
  7. After 5-7 days, check on your honey.  If it is a lighter color all the way down to the bottom of the containers, it is ready!  If not, leave a few days longer.
  8. This honey can be sold for  little more than liquid honey, since it involves extra work!

Meanwhile, I used an online Thesarus to try to find a new name for this form of honey – one that wouldn’t make people think it had something else added to it.  I found two words I thought would work – silk and velvet – since no one would assume these things were added to the honey!  We decided to use the word, velvet and are calling our new form of honey – Velvet Honey!

Can hardly wait to try ours!  Why does a week seem so long!

2 Timothy 2

5 Follow the Lord’s rules for doing his work, just as an athlete either follows the rules or is disqualified and wins no prize.

6 Hardworking farmers are the first to enjoy the fruit of their labor.

7 Think about what I am saying. The Lord will give you understanding in all these things.

8 Never forget that Jesus Christ was a man born into King David’s family and that he was raised from the dead. This is the Good News I preach.