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Using Agave Syrup in Making Preserves?

Has anyone done this? I'm thinking of doing up kumquats from my tree in agave syrup instead of sugar this spring.

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  1. How have you used sugar in the past?

    2 Replies
    1. re: paulj

      Yes, a sugar water syrup, cooked down a bit and then adding the kumquats and cooking until they were translucent, then jarring them and processing for 12 mins.

      1. re: OCEllen

        Agave syrup is made the same way corn syrup is - using heat to hydolize carbohydrates into sugars. It doesn't react well to further heating.
        You may want to check recipes for "freezer jam" so that you heat the product made with agave as little as possible and skip the water bath processing.
        Perhaps you can keep the temperature very low, barely simmering the fruit until it cooks through. I think I remember reading that agave syrup shouldn't be heated above 180 degrees but I could be wrong on that.
        Since you're making such small batches, you can use half and freeze half.
        Good luck with your experiment. With the cost of agave syrup, these will be really luxury preserves!!

    2. A liquid sweetener isn't going to set up the same way sugar will. You might have to experiment with adding pectin.

      2 Replies
      1. re: Ruth Lafler

        I may experiment with two small batches.

        1. re: Ruth Lafler

          It worked just fine for the kumquats - I did add a little sugar, too. I didn't want or expect it to set up like a jelly or jam - the syrup will have many delicious uses!

        2. You who have these 'exotic' fruits in your garden are so lucky! I can't even imagine anything other than a crabapple tree, apple or maybe a pear. I am truly jealous!

          1. I'm also wondering about using honey! So I bought a substantial amount of agave syrup and honey today $$!

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