The New England Kitchen

Decrystallizing Honey

Posted on August 23, 2012 in Preserving Foods with 2 Comments  
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By: Jessica Robinson Honey NEVER goes bad.  If it crystallizes do not throw it out!  It’s a quick and simple fix.  Generally, raw honey crystallizes easier since it’s only heated up enough to pour it into containers and not pasteurized. Bring a pot of water to a boil, remove the lid from the jar and place the jar into the … Continue reading →

   

Jessica was raised on a small farm in Connecticut. She was taught at a young age how to can, bake, grow a garden and produce what she could from the land. She is deeply rooted on her family's farm, where she creates many recipes in their commercial kitchen. Her gardening skills have helped to transform the farms perennial gardens.

Her creative and innovative floral designs have been featured in Southern New England Weddings, Bride & Bloom, Wedding Style New England, La Bella Bride, Get Married, Florists' Review, Boston Weddings and Well Wed magazines. You can also find her designs featured on Style Me Pretty, Wedding Chicks, Pizzazzerie and Sparkle & Hay blogs.

Jessica is the author of Enchanted Weddings, The New England Kitchen and several other entertaining books. They are all currently under consideration at several publishers.

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