Leftovers from making jelly?
On Monday, July 6, 1998 at 3:00:00 AM UTC-4, lew matt wrote:
> It works the other way around too. You can make jelly or jam out of > leftover seedless pulp from which you made wine. I use the golden rasins > from my apple cider wine to make an apple-rasin jam. Yummy! > Lew > -- > White Buck Farm > > Sustainable agriculture with your support. > WHITE BUCK FARMS IS AN ORGANIC GROWER > E-mail us for our current price list for jams, jellies, preserves, relishes > and pickles. > Kimberly R Smith > wrote in article > >... > > This sounds like a good idea. Would you (or anyone else) mind posting > > some recipes? > > > > -Kim > > > > D. Landrum wrote: > > > > > > I used some strawberry and blackberry pulp to make wine last year and > it > > > turned out a very light tasting wine. I was pleased with the results. > > > > > > Donna > > > > > > -- > > > D. Landrum > > > > > > http://www.netpathway.com/~landrum > > > J Wilson > wrote in message > > > >... > > > >Any ideas on what to do with the 'pulp' that is left over after you > strain > > > >the juice out for jelly? > > > > > > > > > > I actually use the pulp when I make my grape jam; not jelly. First, a crush the grapes and cook them down as you would for extracting the grape juice for jelly, then I run what is left; the grape, including the seeds through a food mill. It's the same one that I use to make my tomato sauce. I prefer the jam over jelly. It's opaque and has a nice texture and is more nutritious. It also contains more fiber. The best part is you will get double the amount for preserving; more jars can be filled. Also, you will only need to use the low-sugar pectin because you are extracting more sugar content. |
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