Comments on: Homemade Orange Soda Syrups

By: Shae

Shae — Wed, 10 Oct 2012 15:46:45 +0000

Ah, now I understand. I’d have a couple of concerns: One is that much of the good flavor in these syrups comes from the freshly chopped orange zest; the other is that if you reduce the sugar too much, the syrup will not thicken. I’ve never tested the recipe other than as written here, so unfortunately I can’t really advise you further. I’m not one to discourage experimentation, however. If you do try it, please feel free to report back on how it goes!

By: cwillhunting

cwillhunting — Tue, 09 Oct 2012 23:11:07 +0000

store bought orange juice its hard for me to juice im a quadreplegic i have no use of my hands should i lesson the sugar amount

By: Shae

Shae — Tue, 09 Oct 2012 17:21:44 +0000

Hi: I’m not sure that I understand your question. The recipe does use orange juice. You just don’t want to cook the orange juice when making the syrup, because the flavor won’t be as good.

By: cwillhunting

cwillhunting — Tue, 09 Oct 2012 17:16:46 +0000

can you use orange juice by chance ?

By: Shae

Shae — Thu, 28 Jun 2012 02:18:14 +0000

It’s a wonderful mix of science and art, Anna. Keep practicing; you will find recipes and methods that work for you!

By: Anna

Anna — Sun, 24 Jun 2012 20:14:55 +0000

Dear Shae,
Thank you so much for the reply – I frankly felt being a genuine alchemist looking at all of the boiling and puffing of strawberries. Turned out to be much trickier than I expected.

By: Shae

Shae — Sun, 24 Jun 2012 19:31:13 +0000

Anna: I can’t speak to the specifics of your recipe, but the preserve does look overcooked — and two hours is a very long time to keep strawberries on the heat. I don’t think I’ve ever cooked a strawberry jam for more than 25-30 minutes. I would suggest starting out with tested recipes for smaller batches. I rarely put more than three pounds of strawberries in my pan. Getting a set becomes trickier as the batch size grows, especially with lower pectin fruits like strawberries. Good luck to you!

By: Anna

Anna — Sun, 24 Jun 2012 19:15:51 +0000

Dear Shae,
Thank you so much for the blog – very interesting and useful
I am a complete novie to the jam making and your article on the copper pan was indeed a ray of light to the area.
I have bought one recently and did my first jam ever (actually that was not a jam but rather preserved (in 800 gr per kilo of berries) strawberries.
I have read up thoroughly before launching the process. And still I am not there.
The preserve was on the heat for more than 2 hours but the tempreature was not getting up to the required 104Centigrade, nor the other methods of defining that the preserve is ready worked out.
However the preserve turned out to be overcooked – I would say that currently it is a flavourless syrup with strawberrie inside – though none of the strawberries dissolved and the syrup is very clear, though rather dark I would say. I also think that the taste of the preserve is also on the acid side – though the copper pan I used is a brand new one. Maybe the duration of the preparation got it say?
Would you be so kind and have a look at the result I got and opine on that – does the photo seem to you to be overcooked?
http://adesigna.livejournal.com/171505.html (that’s in Russian – but the photos are selfexpanatory)
Maybe you will have an idea about the acidity issue in the preserve?
Thank you so much anyway.
Anna

By: Shae

Shae — Sun, 17 Jun 2012 16:53:32 +0000

Wow! I would love to know how to do orgeat syrup. It’s one of my favorites of the commercially packaged kind, but I’ve never had house- or homemade. :-)

By: Canning Tips & Tricks From Your Favorite Bloggers (+ Me!) « local kitchen

Sun, 10 Jun 2012 11:33:43 +0000

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