Honey Preserved Fruit

Honey is nature’s natural preserver, and will add more interest and depth to your preserves. If you are lucky enough to have an abundant harvest of seasonal produce, preserving your fruits will ensure that you can enjoy them all year round. We can not think of a better way to preserve your harvest than naturally with 100% Australian honey.

Preserved Fruit in Honey



  • 1 part honey
  • 1 1/3 parts water
  • fig, lemon, pears, cumquats etc


  • Clean and sterilise jars and lids.
  • Wash fruit, and chop if required/desired.
  • Pack the fruit tightly in jars, without crushing or damaging.
  • You will be able to estimate here how much of the honey and water mixture you will need to prepare. Each jar will need roughly 1/2 the amount of its capacity. Eg 250ml for a 500ml jar.
  • Bring honey and water to the boil. This mixture must be hot when pouring over the fruit.
  • Pour the hot honey syrup over the fruit, leaving some space at the top of the jar. Use a clean butter knife to remove any air bubbles and to ensure the honey syrup has filled every gap.
  • Wipe down the rims with vinegar before you screw on the lids tightly. The hot mixture should create a vacuum seal.
  • Store in a cool, dark place for up to 6 months.
  • Once open keep in the fridge and eat within 10 days.


Canning will increase the longevity of your preserve, and you will be able to store them in a cupboard or pantry for up to one year.
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