How to Make Hot Honey Using a New Process -

Ingredients

• 30 oz Raw Honey (unfiltered, low moisture (≈15‑18%), raw)
• 1.5 tsp Distilled White Vinegar (pure distilled, no additives; used to lower pH to ~3.7)
• 0.6 tsp Capsacin Oil (Ghost Pepper Oil) (food‑grade ghost pepper oil, ~1.2 million Scoville units, low moisture)

Instructions

1. Gather Equipment & Safety Gear

   Set out the induction plate, saucepan, thermometer, measuring cup, syringe, jars, funnel, and wear food‑grade gloves.

   Time: PT5M

2. Measure Raw Honey

   Weigh 30 oz of raw honey into the saucepan.

   Time: PT2M

3. Pasteurize Honey

   Heat the honey on the induction plate, stirring gently, until the temperature reaches 140°F (60°C) ±2°. Hold for 1 minute to pasteurize yeast.

   Time: PT10M

   Temperature: 140°F

4. Prepare Capsacin‑Vinegar Mix

   In a small bowl, combine 0.6 tsp capsacin oil with 1.5 tsp distilled white vinegar. Mix until uniform.

   Time: PT3M

5. Remove Honey from Heat

   When the honey reaches 140°F, turn off the induction plate and set the saucepan aside.

   Time: PT1M

6. Add Capsacin‑Vinegar to Jars

   Using the syringe, dispense 0.5 tsp vinegar and 0.2 tsp capsacin oil into each of the three 10 oz jars.

   Time: PT3M

7. Fill Jars with Warm Honey

   Place a funnel over each jar and slowly pour the warm honey until each jar contains 10 oz (by weight) of honey.

   Time: PT5M

8. Seal and Emulsify

   Secure the lids and shake each jar vigorously for about 10 seconds until the capsacin‑vinegar mixture is fully incorporated.

   Time: PT2M

9. Cool, Label, and Store

   Allow the jars to cool to room temperature, then label with batch date and Scoville rating.

   Time: PT5M

10. Clean Up

    Wash all utensils, the saucepan, and the funnel. Wipe the induction plate.

    Time: PT5M

Nutrition Facts

Calories

64

Protein

0 g

Carbohydrates

17 g

Fat

0 g

Fiber

0 g