North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Hello,

My FIL's favorite honey is buckwheat honey because of it's strong flavor and
it's tendency to crystallize.

Tom

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Jim Fruth
Sent: Friday, December 22, 2006 10:48 AM
To: NAFEX
Subject: [NAFEX] Cooking with (colorless) honey

    The honey we most often see on the grocer's shelf is White Clover Honey.

Yellow-brown in color, it has a mild honey taste.  And then there is Alfalfa

Honey.  Pure Alfalfa Honey is almost colorless with the mildest of honey 
flavor.  You'll probably never see Alfalfa Honey for sale in a jar but if 
you know a beekeeper whose bees pollinate alfalfa................... 
Alfalfa Honey, in my opinion is probably the best one to use in baking 
because of its no-color and mild taste.

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN  56472
www.bberryfarm.com
(218)568-8483 [Store]
(218)831-7018 [My Cell]


> One final comment. What prompt me to write this note was the
> comment by one
> member of the list who is using honey as a substitute for sugar.
> What a
> shame. Honey is a wonderful food that looses most of its quality
> when boiled
> extensively. It adds a brown colour to jams and imparts a strong
> flavor that
> covers everything else.

I agree completely.  Honey is very nice, but it has such a strong
flavor that I would think it would overwhelm the fruit in a jam.  And
it's "softer' than sugar, so I'd guess your jam would need to be a
lot sweeter to jell, unless you are using agar or the like.

Happy holidays to all,
Ginda 

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