If making jam or pickles seems like a bug production, try this!
It's very easy, and makes an amazing gift.
(courtesy of the Ball Canning Book, tried & true!)
Makes about three 8 oz jars
1 lemon, end pieces removed, cut into 6 even slices
12 whole cloves
3 cinnamon sticks
2 2/3 cups honey
1. Prepare canner, jars & lids. See HERE for more on that process.
2. Stud peel of each lemon slice with 2 cloves. Think symmetry- you will see these in the finished jars. In a stainless steel saucepan, combine lemon slices, cinnamon sticks & honey. Bring to boil over medium heat, stirring occasionally. Boil for 2 minutes. *note, when it comes to a boil, it happens quickly! My first batch boiled over, and was as hot as molten lava. be careful!*
3. Using tongs, remove lemon slices and transfer to hot jars, placing 2 in each jar. Add 1 cinnamon stick to each jar. Ladle hot honey into jars, leaving 1/4 head space. Wipe rim. Center lid on jar. Screw bands down until resistance is met, then increase to finger tight. Use a towel to help buffer the heat!
4. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid and wait 5 minutes. Remove jars, space them an inch apart and let cool.
If you don't have a "canner", a big pot will work. It needs to have a tight fitting lid, and the water should cover jars with a few inches to spare.