Black treacle is a leftover from refining cane into sugar.Light or thick syrup is a great way to add flavor to dishes.It's used in many recipes such as beans, pulled pork, and sweet treats.It's possible to make molasses from a variety of products, including sugar beats and sorghum.
Step 1: The beets need to be prepared.
If you want a cup of molasses, you should use at least eight pounds of sugar beets.The top of the beets should be cut off with a knife.You can either discard the leafy bits or save them for later.Under the water, wash the beets.All of the dirt should be removed with a vegetable or plastic scrubber.If you want to eat the leafy greens later, store them in a sealed container in the refrigerator.
Step 2: Cut your beets into slices.
Cut the sugar beats with a sharp knife.A chef's knife is a sharp knife.You can shred them with a food processor.If you cut the beets on a cutting board, you risk cutting into the counter or table top.
Step 3: You can cook the beets.
Put the sliced beets in a saucepan.The heat should be turned to medium to cook the beets.To make sure they are tender, poke them with a fork.You should stir the beets every five minutes to make sure they don't stick to the pan.A large or medium saucepan is what you should use.
Step 4: The water and the beets should be separated.
Put your beets through a strainer.The container should be large enough to hold the water.After you separate the sugar beets from the water, you can use them.You can either store them in the fridge for later use or use them immediately in a recipe.You should keep the beets in a container.Try to use them as soon as possible.
Step 5: The water needs to be boiled.
Bring the water to a boil in the saucepan.The water should be boiled until it becomes a thick syrup.Allow the molasses to cool after it has turned into a syrup.Allow the molasses to cool down.The consistency of the syrup can be checked with a spoon.
Step 6: The molasses should be kept in a container.
Put the molasses into a container after it has cooled.The container should be stored in a place with a room temperature.It should last up to 18 months.It is possible to store it in the refrigerator, but it can grow thick and hard to pour once refrigerated.The top layer will begin to turn into sugar as it ages.The top layer needs to be removed.You can crush the sugar and keep it in an air tight container.The container it is stored in has molasses on it.If molasses becomes rancid, it will go bad.
Step 7: Go for sugarcane or sorghum.
Sugarcane is the most common source of molasses.Since sugarcane only grows in tropical and sub-tropical locations, sorghum is often used as an alternative.Sorghum is more accessible than sugarcane in a warm climate.The harvest of sorghum canes usually takes place in late fall or early October.When the seeds at the top of the canes turn yellow or brown, it's time to harvest.When leaves are yellow or brown, sugarcane is ready to be harvest.The structure of the plant should be weak.
Step 8: Purchase or prepare the cane.
You will need to prepare it from harvest if you don't purchase prepared sorghum or sugarcane.To remove the leaves from the cane, use a sharp knife or hand.Then, use a sharp knife or machete to cut the seeds off.Cut the stalks as close to the ground as possible.If you want to run the stalks through a mill, leave them up against a rack for a week.You can keep a container under the mill.If you don't have access to a harvest or mill, it's better to purchase.You will probably have to cut the stalks about five or six inches from the ground.The debris can be composted or kept for later use.
Step 9: The juice should be strained.
You can strain the liquid from the container through a cheese cloth or fine sack.Any large particles will be removed by this.Pour the strained juice into the boiler pan.The pot's size depends on how much juice you have.The pot should be at least 6 inches deep.
Step 10: The pot should be placed over the heat source.
The pot should be placed over a stove top.It should be brought to a boil.Bring the heat to a constant temperature that is just high enough for a steady boil once it is boiling.The juice should be boiled for six hours.There is a green substance at the top of the molasses.Sugar can stick to the bottom of the pot if it's not stirred regularly.A spoon of molasses strainer is needed to remove the green substance.
Step 11: The heat needs to be turned off.
The heat can be turned off when the molasses becomes thick and small strands appear as you stir.Remove the pot from the heat source.If you allow it to cool and boil it again, you can get a thicker, darker molasses.Light molasses comes from the first boil.It is not as sweet as molasses that has been boiled multiple times.The product of the second boil is dark molasses.It is stronger in flavor than light molasses.Blackstrap molasses comes from the third and final boil.It is the least sweet type of molasses.
Step 12: The molasses needs to be bottled.
The molasses should be poured into a container while it is hot.It is easy to handle when it is hot.It's important to use an airtight container.If using glass, make sure to heat it before pouring hot molasses into it.For up to 18 months, store in a room temperature area.After a while, the top layer will turn into sugar.The top layer will be removed.You can crush it and keep it in a container.
Step 13: You can choose between pomegranates or juice.
It is possible to make molasses by starting with fruit or juice.It's easier to start with pomegranate juice because you have to take apart the fruit.You will end up with the same result.Any type of juice from the pomegranate will do.It is important to make sure it is actually made from pomegranates.
Step 14: The pomegranates need to be torn apart.
You will need a lot of them.You will need to take the fruit apart in order to juice it.The crown of the pomegranate needs to be found first.Take a paring knife and make a circular cut into the crown.Score the fruit.The pomegranate should be torn into sections.Remove the arils from the seeds.You should remove the arils over the bowl of water once you have opened it.For each of the 6-7 pomegranates, repeat this step.While you are opening the pomegranate, put a newspaper or paper towel under it.
Step 15: There is a way to make pomegranate juice.
If you are starting with pomegranate juice, you don't need to worry about this step.Most of the seeds should be in the bowl.The water should be drained from the bowl.Put the arils into a high-speed blender and blend it until it looks like a smoothie.The juice should be strained through a fine-mesh strainer.The juice should be put in a container.You should have enough for four cups of juice.
Step 16: A mixture can be created.
Lemon and sugar can be added to the juice.You will need 12 cup, 100 grams of sugar, and 50ml of lemon juice, which is equal to about one medium-sized lemon.Put the mixture in a container.Adding sugar and lemon to the molasses will keep it fresh for longer.
Step 17: The mixture should be put in a saucepan.
The saucepan should be put on the stove.It should be brought to a boil.When the juice begins to boil, reduce the heat to medium-low.At this point, the mixture should be bubbling.Allow it to cook for an hour.During the hour it is simmering, stir the mixture occasionally.The sugar won't stick to the bottom of the saucepan if you stir it.
Step 18: After an hour, check on the mixture.
At this point, most of the liquids should have burned off.It's okay if the mixture is not too thick because it will be once it cools down.The saucepan needs to be removed from the heat.Allow it to cool off.Allow the mixture to cool for at least 30 minutes.It's always a good idea to check on it to see if it has cooled down.
Step 19: Store the molasses.
The molasses should be put into a jar.It must be a jar that can be sealed tightly.The jar should be kept in the refrigerator.The molasses should last for a while.As a topping on desserts, as a salad dress, and as an ingredient in sauces, there is no shortage of uses for the molasses.