I just love retro packaging.
People used to use the syrup from preserved fruit.
I do the same, both with fruit I've canned myself, and canned fruit.
Guys, it's time to break free from the honey jar madness. Honey jars are not some traditional, ultra-powerful trick that's been used for over 100 years... they're something made-up by a marketer a few years ago which have exploded in their popularity. When the honey jar work was first posted, people were only really using them for love, reconciliation, family, in-laws. Now I see them being used for every single thing, even domination and success in school work. Some people don't even want to learn anything else!
Honey is slow-running and comparatively expensive. 100+ years ago, it was even more expensive, most all of the people practicing conjure could not afford it. My great grandmother and a few other farmers in my family kept apiaries, so I do have a certain fondness for honey, but honey was never used so wastefully as it is in a honey jar. You don't need a whole jar of the stuff to sweeten people! Honey is really not appropriate for many long-term goals. Since honey runs slow and gets thicker over time and in the cold months, it holds things and makes them stick. If you try doing a honey jar for riches, you aren't going to grow your wealth exponentially. You'll really just sweeten money to you for a bit and then hold what you have.
One of the sites with instructions for creating honey jars lists a few different sweeteners that can me used, and on this list they've put molasses. When I first read that, let me tell you my mouth fell open and I actually said "Nooooo!" out loud. Molasses can be used to curse, it is the worst possible choice for this type of work.
I was taught to work with sugar and syrup. I roll candles in sugar all the time. In fact, I have a post on sugar coming up where I'll talk about a little trick only I use. Mama Starr at Old Style Conjure was the first to put the truth out there about sweeteners, she's got a great article on her site you should read.
Syrup is awesome to use. It's sweet, viscous, and cheap. It doesn't matter whether it's real maple syrup or just flavored corn syrup, it's all sweet. Many people also used the syrup from fruit they had preserved. Canned fruit in syrup is really cheap, you can use the syrup strained off of that as well.
I like to drizzle a little on a candle and then roll the candle in herbs, then drizzle a little more around the candle on the plate. When doing jobs that utilize fruits or red onions as containers, you can add syrup to give them extra sweetness. You can stand a taper up in a small bowl or teacup of sweetened condensed milk and syrup. There's just so much you can do with it.
If you don't normally keep canned fruit around and you want an "excuse" to strain off some fruit syrup, here's my recipe for ambrosia salad. Drain the syrup well.
Dr. Trixie's Ambrosia Salad
-2 cans of mandarin oranges
-1 can of pineapple chunks
-1 jar of maraschino cherries
-Shredded coconut. Most people use dried or toasted, but I try to use fresh.
-Only a dollop of sour cream if you must add it. And never yogurt!
-Splash of Grand Marnier. This is my secret ingredient: people rave!
Easier than easy. Just combine everything in a large bowl and stir together. One of the most delicious parts of Christmas time!
It also always reminds me of one of my favorite Christmas movies:
"I noticed that you have not tasted any of the ambrosia salad I made especially for you."
I also found a great recipe online for true, old-fashioned violet syrup. (I love violet candy.) This would be amazing for love and reconciliation work. It's simple to make, too! This recipe can be adapted to make other edible flower syrups, such as rose and lavender.
