Raspberry Mint Honey

 

4 cups orange blossom or clover honey 2 cups well−drained canned red raspberries 4 ounces fresh mint leaves

In a 3− to 4−quart pan combine all ingredients over medium high heat. Stir mixture occasionally until honey simmers, about 5 minutes. Simmer 20 minutes.

Pour through a fine strainer and discard pulp and mint leaves. Cool and package in clean, decorative 4 to 12 ounce jars. Decorate with a fabric top and add a wooden honey server. This is excellent as a spread for scones, crumpets or English muffins. Store at room temperature up to a month.