GENERAL DIRECTIONS FOR FILLING JARS: (see specific ingredients for flavor combinations below) Slice citrus into rounds. Cut rounds into halves or quarters so they will easily fit inside jar. In half-pint (1 cup) jar, add half of citrus, herbs/spices, and honey; stir gently to mix. Add remaining half of ingredients; stir gently. Top off with more honey, if needed, to fill jar. Cover and store in refrigerator. After 4 hours, stir to combine honey with citrus juices that have released. Syrup is ready to use. Will keep in refrigerator for up to 1-2 months. As syrup is used, may continue to top off jar with additional honey.
RECOMMENDED FLAVOR COMBINATIONS (These are approximate measurements, since citrus sizes can vary. As a guideline, jar should be approx. 3/4 full of citrus, leaving room for approx. 1/2 cup or more honey.)
--LEMON GINGER HONEY: 1-2 lemons, 1 teaspoon ground ginger (or 2 tsp. grated fresh ginger), 1/2 cup honey (or enough to fill jar). --ORANGE CLOVE HONEY: 1/2 orange, 16 whole cloves, 1/2 cup honey (or enough to fill jar). Optional: 1/2 teaspoon ground cinnamon also may be added. --CLEMENTINE CARDAMOM HONEY: 1-2 Clementines, 1 teaspoon ground cardamom, 1/2 cup honey (or enough to fill jar). --LIME MINT HONEY: 1-2 limes, 6-8 fresh mint leaves, 1/2 cup honey (or enough to fill jar). Remove mint leaves from jar after 1 week to prevent spoilage. --LEMON ROSEMARY HONEY: 1-2 lemons, 3 sprigs fresh rosemary, 1/2 cup honey (or enough to fill jar).
*May use all regular honey, all buckwheat honey, or a mixture of half of each. Many find the buckwheat honey flavor to be too strong, so combining it with regular honey is a good compromise.