Pressure Cooker Maple Extract is incredibly powerful and will make your house smell like syrup for days! Who can complain about that! Oh, right, my kids, because they were disappointed all 20 times that I said “No, we are not having syrup for dinner! That smell is just the extract!”
Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release.
Pressure Cooker Maple Extract . . . Can you guess what this is made out of? Because I was pretty shocked at this discovery. Fenugreek seeds! Are you envisioning sensational homemade bottles of maple syrup in your future? I really hope you are, because it’s the absolute bomb.
This extract took a few tries. The fenugreek seeds would soak up my 1 cup of vodka leaving me about 3 tablespoons of extract. It also had a bitter smell and taste so back to the drawing board I went.
After reading article after article on fenugreek (as my laundry baskets got piled higher and higher-priorities you know), I learned that soaking, toasting, and grinding the seeds would take care of both of those things. So I beg of you, don’t forget that step! It’s essential!
I’ll prepare you now for the maple smell that is going to take over your entire house. I’ll admit I was on cloud nine for the first hour, and then opening windows the next hour to dilute the overwhelming smell. My husband came in that evening and asked if we were having breakfast for dinner. The next day my daughter asked me where I was hiding caramels. Look forward to that!
When you’re ready to put that maple extract to good use, look no further than Mel’s Kitchen Cafe for the BEST homemade maple syrup. Then of course, I’m going to over kill my expressions of Crio Bru love and mention that a splash of this extract is a match made in heaven!
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Pressure Cooker Maple Extract
Pressure Cooker Maple Extract has a powerful taste and smell that will have your house smelling wonderful for days!
- Prep Time: 15 minutes plus 5 hour soak
- Cook Time: 30 minute High Pressure
- Total Time: 44 minute
- ½ cup fenugreek seeds
- 1 cup water
- About 1 cup Vodka (I like red label Smirnoff Vodka 80 proof)
- Place fenugreek seeds in a Mason jar, add 1 cup water, and screw a lid on tight. Let soak for 5 hours or overnight.
- Drain the water from the seeds. Heat a pan over medium heat. When hot add seeds and wait a minute or 2 while the extra water evaporates. Continue to toast the seeds for about 5 minutes being very careful to not let them burn.
- Place the seeds in a food processor or blender and pulse 4-5 times to break them up a bit.
- Take ½ cup of seeds and place them in a pint size Mason jar. Add vodka, leaving 1 ½-2 inches of headspace. Top with a canning lid and ring and barely tighten. The remaining prepared fenugreek seeds can be frozen for another batch of extract.
- Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
- When cooking is complete, use a natural release.
- Carefully remove the Mason jar, swirl it lightly, and place on a cooling rack overnight.
- Once cooled, top with a pourable lid and use in all your favorite recipes that call for maple extract.
- Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release.
- Alcohol smell may be strong at first but will diminish over a week or two. If still overpowering at that point, return to the pressure cooker for another 30 minutes.
- The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.
- Add a vanilla bean to the vodka for the most incredible taste and smell you will ever experience!