4 Reviews | Be the first to review!
Reviews
nlchap74 on 9.15.2011
I cooked this longer and it was still grainy, not sugar but the rest of spices. I think it also needs more pumpkin flavor.
smileyks on 9.15.2011
I had the same experience with cooking longer and it still being grainy from the spices. I also added an extra 1T of pumpkin, but could have done more. I had to add about 3T to one cup of coffee to be able to taste it. It seemed to stay mixed well and it did add a good flavor.
mayasmom on 9.15.2011
I had the same experience of having a grainy syrup. I really wanted to like this. The ingredients are simple and readily on hand. If I could’ve achieved a smoother texture it would have been better.
amyhen on 11.17.2011
I really enjoyed this. I read all of the previous reviews before starting. I doubled the pumpkin. I have a microplane spice grater and grated my own nutmeg. I did not have any clove to use. I strained the syrup through a fine mesh sieve and the finished syrup was not grainy at all. When I make it again with cloves, I am going to put whole cloves in a tea ball and see what that does.
You must be logged in to post a review.
9 Comments | Be the first to comment!
Comments
NanaBread on 9.14.2011
Wow. Thanks, Julie! I may have to try this on pancakes this fall. Cinnamon oatmeal pancakes. Yum.
agoldberg on 9.15.2011
I’m a pumpkin spice latte addict! This syrup is on my To-Do list this weekend.
Rhonda on 9.15.2011
Could this be canned? Water bath canner process time of 20 minutes? Just asking since I am definitely in the canning phase of life right now.
eatplaylove on 9.15.2011
Yum!
Rachel on 9.26.2011
I would also like to know if and how this could be canned! It would be great to try out at Thanksgiving and then give little jars in gift baskets at Christmas!
candykettle on 9.26.2011
oh wow! this has been my fetish lately….homemade syrups and mixes to use in my SodaStream and Nespresso latte maker….thank-you. I’ll let you know how it turns out once I get my pumpkins out of the garden!
Katie's Famous Jams on 9.28.2011
I am wondering too about processing this in a water bath and how long it should be?
Also, where can we get those cute jars?
Savvy Julie on 9.28.2011
Sadly, this recipe is NOT safe for water bath canning. It just doesn’t have enough acid and hasn’t been heated for long enough.
More info on why this isn’t safe can be found here:
http://www.savvyeat.com/brain-food-101-the-science-of-canning/
nattiesmom on 9.28.2011
I doubled the pumpkin when I made it and it was quite good! This would be yummy on ice cream as well.
You must be logged in to post a comment.