"Dave Balderstone" > wrote in message
news:160120101245005304%dave@N_O_T_T_H_I_Sbalderst one.ca...
> In article >, Bunny McElwee
> > wrote:
>
>> I have done quite a few jellies, jams, preserves and marmalades over
>> the
>> past few years, but I am stuck for some reason on this particular
>> project. I
>> managed to score a 5lb bag of frozen hulled, halved strawberries and a
>> 4lb
>> bag of frozen triple berry (blue, rasp and strawberries). I got them at a
>> fair price, considering the time of year and cost of fresh these days. I
>> want to make jelly out of both bags. That part I can do. What I am
>> looking
>> for is an answer to this: Can I extract the juice needed from the frozen
>> berries to make a normal batch of jelly and THEN use the pulp to make any
>> decent kind of jam? What do I do to make the jam - add extra water to
>> compensate for the jelly juice that was extracted? It seems like such a
>> waste to throw the pulp away, but I don't want to waste my time with it
>> if
>> the end product won't be very good in the long run. Would I be better off
>> making the pulp into a butter of sorts? Any help you guys can provide
>> would
>> be appreciated. I don't want to waste it is I don't have to. I am
>> normally
>> just a lurker here, and enjoy reading about all of your projects as the
>> seasons change, but rarely have I posted in the 8 years I've been here.
>> Thanks again in advance for any help you guys can provide me!
>
> Too much of the flavour is in the juice. You could, I suppose, buy
> juice and add it to the pulp but why not just buy the juice and make
> your jelly from that?


maybe use some of the juice to make jelly, and put some of the juice back
with the pulp to make jam?