Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Old 22-10-2020, 07:18 PM posted to rec.food.preserving
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Default 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
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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

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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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