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Pressure Cooker Infused Honey Syrup

Pressure Cooker Infused Honey Syrup in jars next to a waffle

The sky is the limit with these Honey Syrup combinations and they taste amazing on everything from pancakes to ice cream.

Scale

Ingredients

Raspberry Vanilla Honey

Mint Honey

Blueberry Lemon Honey

Instructions

  1. Place ingredients from one of the above flavor combinations inside a pint size mason jar.  Stack 2 round coffee filters together and trim so it hangs over the jar about an inch (this will keep excess moisture out of the honey).  Place filters on top of the opening of the jar and screw a ring on tightly (just the ring, no flat needed).
  2. Add 1 cup of water to the pressure cooker pot and place trivet inside.  Place jar on the trivet.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 30 minutes.
  3. When cooking is complete, use a natural release.
  4. Carefully remove the mason jar (the honey will be HOT!).  Using hot pads or a rag, remove the lid and vigorously stir the honey to infuse maximum flavor.  Pour honey through a small, fine mesh sieve placed over a half pint size mason jar.  Discard add ins.
  5. Store in the refrigerator in a mason jar with a pourable lid for easy pouring.  If honey syrup becomes too thick in the fridge, place the jar inside a bowl of hot water to warm it up and make it pourable.

Notes

Nutritional values based on Blueberry Lemon Honey

Keywords: honey, breakfast, bread topping