Blackberry Honey: What It Is, What It Tastes Like, and How to Use It
Updated: Sep 20
Blackberries have a flavour that belongs to hedgerows, late summer and stained fingertips. Put that darker fruit character into honey and the result feels familiar without tasting like jam. It is still honey—smooth, floral and spoonable—but with a deeper note that suits cheese, breakfast and richer puddings.
What does blackberry honey mean?
The name can describe two different products. Blackberry blossom honey is made when bees forage predominantly on blackberry flowers. Its character comes from the nectar and is generally subtler than the taste of the fruit itself. Blackberry-infused honey is made after the honey has been harvested, with blackberry introduced to give a clearer berry flavour.
Our Blackberry Infused Honey is the second kind. This distinction matters if you are expecting the recognisable taste of ripe blackberry rather than a delicate floral honey.
What does blackberry-infused honey taste like?
Blackberry is darker and more mellow than raspberry, with a slight tartness beneath the fruit. Acacia honey rounds those edges without masking them. The result has enough fruit to be distinctive but remains recognisably honey, rather than becoming a sauce or preserve.
That darker profile is why it sits so comfortably beside mature Cheddar, blue cheese and goat’s cheese. It also has an affinity with walnuts, pear, apple, beetroot, pork and dark chocolate.
How it is made
Blackberry character is introduced into raw acacia honey in small batches. We do not heat the honey above hive temperature; it is only gently warmed as needed for bottling. Using a light honey base leaves room for the berry note to come through, instead of forcing it to compete with a strongly flavoured honey.
5 ways to use blackberry honey
Blackberry honey works particularly well where its darker fruit character can add sweetness without overwhelming the food.
Breakfast: spoon a little over porridge, Greek yoghurt or granola.
Cheese: pair it with mature Cheddar, goat’s cheese or blue cheese for a sweet-fruit contrast.
Pork and sausages: combine it with mustard and a little vinegar, then brush it on during the final few minutes of cooking.
Roasted vegetables: finish beetroot or carrots with a small amount for sweetness without the extra moisture of a compote.
Desserts: drizzle lightly over vanilla ice cream, rice pudding or dark chocolate mousse.
A small amount is usually more interesting than a heavy pour: you want separate notes of blackberry, honey and the dish beneath.
A small blackberry-honey cheeseboard
For two people, set out 60 g of mature Cheddar, 60 g of soft goat’s cheese, six oatcakes and half a ripe pear cut into slices. Put two teaspoons of blackberry honey in a small dish rather than pouring it over everything. Try it first with the goat’s cheese, then with the Cheddar and pear; the flavour changes noticeably with each pairing.
If the honey crystallises
Crystallisation is a natural change in honey and, on its own, does not indicate spoilage. You can spread it in its thicker state or stand the closed jar in warm water until it loosens. Avoid boiling water and direct microwave heat. Honey should never be given to babies under 12 months. For everyone else, blackberry honey is an uncomplicated way to give an ordinary breakfast or cheeseboard a little more hedgerow character.
