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Research Project: PsychoJelly ?


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#1 Hippie3

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Posted 29 July 2007 - 10:57 PM

you know,
i was just re-reading this thread
[ http://mycotopia.net...html#post412663 ]
when i was struck by an idea
spun off a comment of TV's about spicy honey-
if one can make magic honey
why not magic jam/jelly too ?
ever had jalapeno jelly ?
looks like mint but watch out-
it ain't mint.
:lol:

but seriously
why not
jam/jelly ?

#2 Hippie3

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Posted 30 July 2007 - 07:34 AM

Basics of Jelly Making

Making Jelly

seems feasible enough to adapt the techniques described to incorporate magic fungi

#3 seymorebunz

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Posted 30 July 2007 - 07:36 AM

Let's do it

#4 Caljet666

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Posted 30 July 2007 - 08:01 AM

OMG. How 'bouts magic jelly shots. They'd give more control over dosage. Swim reckons an extraction would be in order here. Extractions get him all excited to.

Swim thinks he'll try when he finally gets 'round to growin'.

Maybe Jelly mesc and ayahuasca jelly. Color coded of course lol.

I like yer thinkin' Hip. :bow::eusa_clap


EDIT: Oh shit. Jelly is different here in Aus. Our jelly is what you call jellow I think. Your jelly is our jam.

#5 Hippie3

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Posted 30 July 2007 - 08:25 AM

Jell-o isn't new, been doing that for years.
but jell-o won't store long, can't take heat.
jell-o is a brand name, btw- for gelatin.
but gelatin is not what i'm on about.

Jelly/Jam/Preserves would seem a better option long term
but sure, i've had some nice parties with magic jell-o

#6 Guest_vinz_*

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Posted 30 July 2007 - 08:28 AM

sometime before people here were selling out jars of mushrooms that were also known as 'jams'
it was a sweet honey like jam that had some crunchy shrooms in it and people would spread it over toasted bread lol

#7 Hippie3

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Posted 30 July 2007 - 08:42 AM

yes, i'm familiar with bluehoney but not all are fans of honey, i prefer jelly.

#8 Guest_vinz_*

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Posted 30 July 2007 - 08:52 AM

oh yeah, bluehoney.. forgot about that
like strawberry jelly? marmalade? etc?

#9 Hippie3

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Posted 30 July 2007 - 08:58 AM

yep, that's what i'm thinking
magic mint jelly

#10 shobimono

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Posted 30 July 2007 - 09:02 AM

Jam/jelly gets very very hot, I would add any mushies at the very end when you are pouring the jam/jelly into jars to minimize any loss/breakdown of psilocybin.

#11 Hippie3

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Posted 30 July 2007 - 09:07 AM

no hotter than boiling water,
212*F since pressure cooking isn't needed,
just steaming.
doesn't take that long either,
seen folks boil their tea with minimal potency loss.
i don't really think there'd be much lost here by turning
a magic extract into jelly, esp. if pectin is used.
one only boils it for 1 minute.
read those links above,
this will be fall down easy
use fruit juice out of a can
add pectin
some sugar, diced mushrooms.
even some bluehoney can be used in lieu of some of the sugar.
if i had some i'd whip up a batch now but alas, i don't.
but we already have the stuff needed on hand for canning it.
:teeth:

#12 synth

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Posted 30 July 2007 - 10:34 AM

that sounds flippin' delicious.
maybe it's because i've been craving kiwi all morning, but
psilly kiwi jelly/jam sounds like a winner to me.
high in VITA MAN C, too. maybe that'd help preserve it some. shrug.

i wish i had some mush and kiwis right now. =]

#13 rocketman

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Posted 30 July 2007 - 11:46 AM

I will never forget the look on my cousins face when he bit into his peanut butter and jalapeno jelly sammich :eusa_whis Funny he didnt ask first and I didnt tell him.

#14 Hippie3

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Posted 30 July 2007 - 12:29 PM

lol
ya, that stuff will light you up!
but from what i've been reading on making jam/jelly
sounds like turning it magical would be a breeze.

#15 golly

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Posted 30 July 2007 - 03:36 PM

Hellovan idea..! Also been thinking about TV's Tek - About when the honey or jelly is hot, it's very fluid..

Thought about chopping the shroomz up [but not powdered] and then heat em' up in the liquified honey/jelly as though your making a tea..Then straining while hot, so that most of the larger chunks are removed from the final product..

Your idea with the jelly could be better, due to the more acidic nature of the fruit = better extraction...
The end product could be a much cleaner and Kule looking jar of goodies..

Question is, how efficient would the transfer of psilly in to the liquid be?
I know that acidic tea extracts a very high % of goods but there maybe an
alkaloid saturation point that can't be exceeded..

Cramming 50g dry equivelent into a halfpint of jelly maybe really pushing it...Need some experiments ,me thinks...

#16 chimp

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Posted 30 July 2007 - 05:28 PM

Golly, If anyone can make it work you can....the mad proffessor :pirate:

#17 TVCasualty

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Posted 31 July 2007 - 07:19 AM

This is getting really interesting!

Seems like adding citric acid would be good, and would prevent the mix from turning blue (it does in other mixes I've made). I think it would need more than is normally used in making preserves to prevent bluing.

Also sounds like a great way to preserve fresh specimens, since the water content would not be a problem or could be accounted for in the recipe.

So we can get our kitchens ready for a canning session, harvest some fungi, mash them into a pulpy mess, and make preserves with them in one afternoon. No more tending them as they dry over a few days, the higher potency of fresh is maintained, and it's tastier and longer-lasting than most other methods of preservation (like chocolates).

Count me in!

#18 SharkieJones

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Posted 31 July 2007 - 10:57 AM

Good idea please keep me posted on the progress.

#19 Freaky

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Posted 31 July 2007 - 06:13 PM

Fantastic sounding idea Hip!

I just spent the whole weekend making jam/jelly with my mom. We don't pressure cook etc.

Even made root beer jelly.

Wish I woulda read this sooner :lol: I would of tried to make some.

#20 Hippie3

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Posted 31 July 2007 - 06:32 PM

Hellovan idea..! Also been thinking about TV's Tek - About when the honey or jelly is hot, it's very fluid..

Thought about chopping the shroomz up [but not powdered] and then heat em' up in the liquified honey/jelly as though your making a tea..Then straining while hot, so that most of the larger chunks are removed from the final product..

Your idea with the jelly could be better, due to the more acidic nature of the fruit = better extraction...
The end product could be a much cleaner and Kule looking jar of goodies..

Question is, how efficient would the transfer of psilly in to the liquid be?
I know that acidic tea extracts a very high % of goods but there maybe an
alkaloid saturation point that can't be exceeded..

Cramming 50g dry equivelent into a halfpint of jelly maybe really pushing it...Need some experiments ,me thinks...

mushroom preserves, yum.
freshies would be strong, you could leave in chunks
just like in strawberry preserves
:lol:
flavor would be critical,
magic jam must taste good on buttered toast
and wash down well with hot tea




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