How to Make Fire Honey - Easy Hot Honey Recipe - Infused with Habanero Peppers

Ingredients

• 5 pounds North Alabama Wildflower Honey (pure, unfiltered, no additives)
• 12 pieces Orange Habanero Peppers (fresh, washed, stems removed, halved)
• 1 pair Food‑Safe Disposable Gloves (protect hands from hot honey and capsaicin)
• 1 cup Sanitizing Solution (chlorine) (100‑200 ppm chlorine solution for cleaning work area)

Instructions

1. Prepare Peppers

   Wash the orange habanero peppers, remove stems, cut each pepper in half lengthwise, then roughly chop.

   Time: PT5M

2. Sterilize Jars

   Clean jars and lids with hot, soapy water, rinse, then place in a pot of boiling water for 10 minutes or run through dishwasher on sanitize cycle. Let dry on a clean towel.

   Time: PT10M

3. Heat Honey

   Place 5 pounds of honey in the 4‑quart saucepan. Set heat to low and stir gently. Using the infrared thermometer, heat the honey until it reaches 150°F (65°C), the pasteurization temperature.

   Time: PT10M

   Temperature: 150°F

4. Infuse Peppers

   Add the chopped habanero pieces to the warmed honey. Keep the temperature between 145‑155°F, stirring occasionally. Maintain this for 20‑30 minutes so the pepper flavor infuses without burning the honey.

   Time: PT20M

   Temperature: 150°F

5. Cool Slightly

   Turn off the heat and let the honey‑pepper mixture sit for about 5 minutes until it is warm but safe to handle.

   Time: PT5M

6. Bottle the Hot Honey

   Using the pouring lid, carefully pour the warm honey into the sterilized jars, leaving the pepper pieces in the saucepan. Fill jars leaving ¼‑inch headspace.

   Time: PT5M

7. Seal and Store

   Place lids on the jars and let them cool to room temperature. The residual heat will create a slight vacuum seal. Store jars in a cool, dark place or refrigerate for longer shelf life.

   Time: PT5M

Nutrition Facts

Calories

64

Protein

0g

Carbohydrates

17g

Fat

0g

Fiber

0g