← Fat, oil, honey and sugar H55-04 · Module 4 of 7 · Pages: 20 · Worksheets: 7

Fruit and nuts in honey

Walnuts, hazelnuts and almonds in honey, dried and fresh fruit in honey, honey in syrup for bottled fruit, what keeps in the larder and what in the fridge, and how such a product is properly named and labelled

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Fruit and nuts in honey

In short

  • Honey with no more than 18 % water and completely dry nuts: the jar keeps in a dark larder for 6–12 months.
  • Dried fruit in honey: only well dried, in the cold, 3–6 months, with checks.
  • Fresh fruit, lemon, ginger in honey: fridge, 1–2 weeks.
  • Honey is never heated above 40 °C (104 °F).
  • Nuts in honey are no longer "honey" under the rules, but a product containing honey, with ingredients and the allergen on the label.
  • Never for babies under 12 months (botulism), and no whole nuts for children under 5 (choking).

What's inside

Chapters

  1. Why honey preserves and when it stops
  2. Honey for jars
  3. Walnuts, hazelnuts and almonds
  4. Recipe: walnuts in honey
  5. Dried fruit in honey
  6. Fresh fruit and lemon in honey
  7. Honey in syrup for bottled fruit
  8. What it is called and what goes on the label
  9. When something goes wrong
  10. Most common mistakes
  11. Printable checklist

Worksheets

  • Fruit and nuts in honey calendar
  • Nut jar calculator
  • Honey for the season calculator
  • Date calculator
  • Batch log
  • Label sheet
  • Labels

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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