We’ve enjoyed the fruits of bees’ labor for a long, long time, and I’m not talking about the bear-shaped squeeze bottles at the grocery store. Honey has been the sweet treat for the human race for more than ten thousand years. And as with many of nature’s treasures—grapes and grains, for instance—it didn’t take us very long to convert honey to alcohol, creating a magical potion known as mead.

Chef Adam Cooke likes to serve this rich jelly as a condiment for the house-made Blackberry Blue cheese, although it also pairs well with pâté and charcuterie.

Wash persimmons and remove the pits and stem ends. In a stockpot, cover the persimmons with the water, bring to a boil, and simmer until the liquid has been reduced by half. Pass the mixture through a food mill to remove the skins and achieve a smooth puree consistency. Stir in the lemon juice to taste and add pectin.