Step 1

Mix sugar and water into a saucepan over medium heat and bring it to boil.

Step 2

Once sugar melts, add lemon juice and boil it until thick.

Step 3

Take a few drops of the syrup on a plate and let it cool down. It should be of consistency of thick honey.

Step 4

Once you reach the consistency of thick honey, remove the syrup from flame, and immediately transfer to a storage jar.

Step 5

Put finely chopped sugar beets and water in a saucepan.

Step 6

Bring it to a boil. Then keep stirring the mixture every 5 minutes to prevent the sugar beets from sticking to the saucepan.

Step 7

Once the beets turn tender, turn off the heat and collect the beet water in a container while straining the content through a strainer.

Step 8

Pour the collected beet water into another saucepan and bring it to a boil until it turns into a thick syrup.

Step 9

Turn off the heat and let the mixture cool for half an hour. After that, place it in an airtight glass jar.

Step 10

You can keep the sugar beets for recipes that include fish, salads, chicken, or store them for later use.

Step 11

Pour the sugarcane juice into a saucepan and bring it to a boil.

Step 12

Lower the flame and let it boil for 6 hours. Keep stirring it in intervals.

Step 13

Once a green substance layer forms on the surface, skim it using a large spoon.

Step 14

You will see that the color of the molasses turns from green to yellow. At this point, turn off the heat.

Step 15

You may boil it for the second and third time, depending on the consistency and the type of molasses you desire, since there are three kinds of molasses which are light, dark, and blackstrap molasses.

Step 16

Once you reach the desired color and consistency, turn off the heat and remove the pot. After 5 minutes, pour the molasses into an airtight container.