Author Topic: Health and nutrition (Read 998 times)

songbird · « **on:** September 27, 2014, 08:22:01 PM »

I need a little help. I want to make my own syrup using honey. I went to the site "TheYummyLife", very nice! I will not use fruit, but juice. I want to use my cactus Prickly Pear juice. Question is what will be the life on it being refrigerated.

I can say this: when I make the jelly, there is no foam. I never have foam to skim. I understand that lemons have a longer shelf life because of the acidic or ph level.

BTNYC · « **Reply #1 on:** September 27, 2014, 08:35:42 PM »

At the risk of sounding overly presumptuous, I'm going to say that I think this "Health and Nutrition" thread is a very good candidate for the "Health and Nutrition" forum.

Graham · « **Reply #2 on:** September 27, 2014, 08:56:43 PM »

Making your own syrup? I'm struggling to imagine what that would look like. Don't be no damn Amish & Shaker now. This ain't the 16th Century!

PG · « **Reply #3 on:** September 27, 2014, 09:22:03 PM »

songbird - good for you. I don't know about you, but I don't like most modern recipes. As for honey with a juice. What comes to mind is that honey is used as a preservative. For instance, if you submerge something in honey, it lasts longer. How that will affect your jam I don't know, but I think it is helpful.

Viva Cristo Rey · « **Reply #4 on:** September 27, 2014, 09:25:51 PM »

Actually, that sounds good.

OHCA · « **Reply #5 on:** September 27, 2014, 10:07:22 PM »

Quote from: Graham

Making your own syrup? I'm struggling to imagine what that would look like. Don't be no damn Amish & Shaker now. This ain't the 16th Century!

You got an up-thumb from me for your humor, sir.

:smile:

PG · « **Reply #6 on:** September 27, 2014, 10:08:02 PM »

I am guilty of mixing cocoa powder with honey.
I am even guilty of mixing cocoa powder and sugar with olive oil.
Home made recipes are the way to go.

OHCA · « **Reply #7 on:** September 27, 2014, 10:10:54 PM »

As for songbird's concoction, most local pharmacies stock some fairly effective laxatives these days. :smoke-pot:

PG · « **Reply #8 on:** September 27, 2014, 10:26:39 PM »

OHCA - yeah, I am not so sure songbirds idea will work.

Songbird - you might be better off with a fruity vinegar. You will not have to use as much. The honey provides more than enough sweetness to it, and the small amount of fruity vinegar will keep the mixture a jelly like firmness. The amount of juice needed will make it too liquid.

holysoulsacademy · « **Reply #9 on:** September 28, 2014, 12:14:38 AM »

+AMDG+

https://www.youtube.com/embed/0EoAabbEnpE[/youtube]

Marlelar · « **Reply #10 on:** September 28, 2014, 12:59:17 AM »

Quote from: Graham

Making your own syrup? I'm struggling to imagine what that would look like. Don't be no damn Amish & Shaker now. This ain't the 16th Century!

:roll-laugh1: :roll-laugh1: :roll-laugh1:

But we women LIKE making things from scratch.
I grind my own wheat to bake my own bread and render my own lard and tallow too!

Marsha

songbird · « **Reply #11 on:** September 28, 2014, 04:11:26 PM »

Mercy, this post went fast! Thank You for your responses. My daughter, age 40 has a lot of stress and was diagnosed with crohns. So, she finally went cold turkey to eat only what she should and she has never been happier with no belly aches and from many migranes to just a few. So, I could not offer her my prickly pear jelly with sugar. Syrup was a nice way to go with the juice of the prickly pear. I found a lot of support for this idea on www.Theyummylife.com I did find out that the juice should have a long shelf life. Foam on jams and jelly's is a sign that shelf life will be short, compared to those that don't have foam when making the jams.

The syrup can be used on my daughters homemade yogart and smoothie's, in drinks and maybe even a snow cone. Some people say they were able to kick the carbonated sodas this way.

So, it is also a nice gift to give. I usually get my jars from estate/thrift stores for 25 cents or and no more than 5o cents.

I think I shall have fun. I will make one batch and freeze the leftover juice to make more at another time. What is nice, is this, no cooking. The juice I will to a point and the honey is added, as to not take away its nutrients. I am learning.