Blackstrap Molasses, the photo is from a little mom&pop produce market I stop at. I remember Blackstap from when I was a kid, we grew our own sugar cane for a few years. A man would come by with a press for the cane at harvest. I remember it all being cooked in big cast iron pots in the yard. First cook evaporates off some of the water and leaves you with cane syrup. Second cook results in Molasses. A third cook results in Blackstrap Molasses. It was really bitter, I didn’t like it when I was little. I did some web research on it the last couple of days. Blackstrap has 25% less sugar than molasses and starts to reveal bitter tannins and carbon build up… Nut cases in NYC now think it’s a super food. I found a post by a southern foodie person… advice… never cook with it. Anyone else ever make blackstrap molasses or use it?