Homemade Yacon Syrup

Homemade Yacon Syrup

Let’s take about the benefits of yacon. This sweet, juicy tuber is packed with vitamins for a healthy immune system but one of its best properties is that it is meant to help with regulating blood sugars. It has a very low GI of 1 (Glycemic Index) which means the carbohydrates in yacon are metabolised and digested slowly which stops the peak in blood glucose levels which regular sugar causes.

Because yacon is sweet and ridiculously juicy, it is a great vegetable to turn into a syrup.

The syrup is made by reducing yacon juice until most of the water has evaporated and you are left with a thick, dark syrup resembling molasses. You need a lot of yacon to make the syrup, in my recipe 4kg yacon makes 250ml syrup, but yacon plants produce easily and plentifully so that’s not a huge issue. I get between 1-2kg of yacon per plant. The bonus is that you can replant tubers from the plant you have just harvested and have an endless supply of yacon!

The yacon plant produces two sets of tubers, the eating ones and the reproducing ones. Once you have harvested your yacon, you can store the reproducing tubers under mulch and compost and they’ll pop back up in spring. If you live in an area with snow or regular frosts, it’s best to store the tubers in damp compost inside a glass house or shed.

Yacon reproducing tuber (purple)

In total I harvested just over 4kg of yacon, it came to 4kg exactly once they were peeled and prepped. You can tell how juicy yacon is when you peel it as often the tuber will just snap like ice, as it so water filled.

Then it’s time to blitz up the yacon. I used a blender as opposed to a juicer because my juicer doesn’t extract the same amount of liquid as when I do it manually but if you have an extra good juicer, by all means, do it that way. I got 3 litres yacon juice from my 4kg yacon.

When the yacon is blended it will oxidise quickly and turn green. This is just a visual difference and does not change the taste. The green colour is responsible for the dark, molasses style syrup at the end.

Once the yacon has been blended to a pulp, extract the juice by passing it through a fine sieve, cheesecloth or similar. I used my Onya reusable produce bags for this. This post isn’t sponsored, I just love their innovative, environmentally friendly bags!

Then, bring the juice to a boil, then keep at a rolling simmer for about 3-4 hours, stirring occasionally  (increasing the frequency near the end) while it reduces. Scum will start to rise to the top and this can be scooped off with a spoon. Once the syrup has reduced to a consistency of runny honey, pour it into a sterilised jar.

This syrup is sweet, but only about half as sweet as cane sugar or honey so bear that in mind when substituting for sugar. Taste-wise, it has that hint of yacon taste at the end so it’s not a syrup I would use to slather on my pancakes. It makes a great sweetener in dressings, smoothies, coffee and healthy baking.

Homemade Yacon Syrup (makes 250ml)

Ingredients

  • 4kg yacon, peeled and diced

Instructions

  1. Blitz up your yacon to a pulp, then pass through a sieve or cheesecloth to extract the juice. (alternatively use a juicer). Add to a large saucepan.
  2. Bring the juice to boil, on medium heat and keep it continuously simmering, stirring occasionally.
  3. Scum will rise to the top and you can scoop this off with a spoon.
  4. After about 3 hours the yacon juice should have reduced considerably. Increase the frequency of stirring now to avoid it burning.
  5. Once it is the consistency of runny honey, pour into a sterilised jar.
https://homegrownhappiness.co.nz/homemade-yacon-syrup/

Sweet Pumpkin Brioche

Sweet Pumpkin Brioche

Who doesn’t love a brioche? Rich, tender and buttery, it’s no wonder this French bread is so popular.

Having quite a few pumpkins this year, and judging from some of the pictures posted on the Facebook group, many of you have an abundance of pumpkins too, so I thought why not combine sweet pumpkin and a hint of spice to this French classic.

It’s the butter and eggs in a brioche that makes it so delicious. It’s thought of more as a dessert bread because of the rich texture the butter and eggs give it, but a traditional brioche is not actually sweet.

This pumpkin brioche is sweet though. I added brown sugar and cinnamon. It’s a loose spin on a traditional brioche. Read More

Mini Salted Caramel Apple Pies

Mini Salted Caramel Apple Pies

Apples and apples and apples, as far as the eye can see! I’ve peeled and cut so many my hands have stiffened up. I am in no way complaining about this bounty of sweet deliciousness, but there is only so many dehydrated apple chips apple puree and homemade apple cider vinegar one can have.

Today I’m going to go straight down the road to treat-ville. No amount of claiming ‘but there is fruit in it!’ is going to make these any healthier. We are well and truly in dessert territory, and I for one am happy to be there.

Apple + Caramel, Caramel + Apple. No matter which way you put it, these two flavours are meant to be together.

What makes it even better is that the caramel sauce is homemade. Store-bought caramel has NOTHING on homemade stuff. Plus, when you make it there is always enough left in the jar for future desserts. Read More

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