Bramble Farm Bees - Raw Kent Wildflower Honey

Local raw honey, beeswax products & beekeeping experiences in Kent

bramble farm Bees

Bramble Farm Bees Wildflower Honey Ketchup

Recipes

Wildflower Honey Ketchup

The Soul of the Season: Why We Use Wildflower Honey
There is a specific kind of magic that happens on the Bramble Farm as the seasons shift. Our bees spend their days dancing between blackberry blossoms, clover, and the late-summer hedgerow blooms, gathering a botanical "fingerprint" of our landscape.
When you open a jar of our Wildflower Honey, you aren’t just getting sweetness—you’re getting the concentrated essence of the farm.
From Hive to Table
Most store-bought ketchups rely on high-fructose corn syrup or refined white sugar, which provides a flat, aggressive sweetness. By swapping those for our raw wildflower honey, you introduce depth, floral notes, and a gentle earthy finish that balances the acidity of the tomatoes perfectly.
This recipe isn't just a condiment; it’s a tribute to the hard work of our hives. It’s thick, rich, and carries a whisper of the meadows in every spoonful. Whether you're dipping home-fried potatoes or glazing a farm-reared burger, this ketchup brings a piece of the Bramble Farm sun to your plate.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 30
Course: condiment
Cuisine: British Farmhouse
Calories: 18
Ingredients Equipment Method Notes

Ingredients
  

  • 340 g Tomato paste concentrated puree
  • 120 ml Water adjust for desired thickness
  • 80 ml Apple cider vinegar
  • 20 ml Balsamic vinegar
  • 85 g Bramble Farm Wildflower Honey
  • 1 tsp Sea salt
  • 1 tsp Onion powder
  • ½ tsp Garlic powder
  • ¼ tsp Smoked paprika
  • 1 pinch Ground allspice
  • 1 pinch Ground cloves

Equipment

  • Medium heavy-bottomed saucepan (Prevents the honey from scorching)
  • Whisk
  • Sterilized glass jars or bottles (For storage)
  • Immersion blender (Optional, for an extra-silky finish)

Method
 

  1. Whisk Base: In your saucepan, whisk together the tomato paste, water, both vinegars, and the wildflower honey until the mixture is uniform and smooth.
  2. Season: Stir in the salt and all dry spices.
  3. Simmer: Place over medium heat until the first bubbles appear. Reduce heat to the lowest setting.
  4. Thicken: Simmer uncovered (or use a splatter guard) for 15–20 minutes, stirring occasionally. The ketchup is done when it holds its shape on a cold spoon.
  5. Cool: Remove from heat. Let it reach room temperature before bottling. The flavor profile will reach its peak after 24 hours of refrigeration.

Notes

The Honey Factor: Because our Wildflower Honey is raw and artisanal, its flavor can vary slightly by season. If your batch is particularly bold, you may want to skip the cloves to let the floral notes shine.
• Consistency: If the ketchup feels too thick after cooling, whisk in 1 tablespoon of water at a time until you reach your preferred “drip.”
• Shelf Life: Keep refrigerated. Since we use honey and vinegar as natural preservatives instead of chemicals, use within 1 month.
Nutrition (Per 15ml Serving)
• Calories: 18 kcal
• Carbohydrates: 4.5g
• Sugar: 3.8g (All natural from honey and tomatoes)
• Sodium: 145mg
• Fiber: 0.5g