I've made jam for many years now, but this is the year I'm going to try my
hand at jelly. I ordered a jelly stand and bag so I'm ready to go.

I think I'll start with strawberry jelly, or maybe strawberry-rhubarb jelly
if our little rhubarb patch has enough mature stalks. Good farmers' market
strawberries run $3.50-$4.00 per quart, so this will be expensive jelly!

I remember reading somewhere a long time ago that you can use the fruit left
in the jelly bag for something -- maybe some kind of jam? Anyone know what
I'm talking about or have some recipes? Shelf space I got, but freezer
space is at a minimum so I prefer something that can be canned.

Thanks!

Anny

Anny Middon wrote:

> I've made jam for many years now, but this is the year I'm going to try my
> hand at jelly. I ordered a jelly stand and bag so I'm ready to go.
> I think I'll start with strawberry jelly, or maybe strawberry-rhubarb jelly
> if our little rhubarb patch has enough mature stalks. Good farmers' market
> strawberries run $3.50-$4.00 per quart, so this will be expensive jelly!
> I remember reading somewhere a long time ago that you can use the fruit left
> in the jelly bag for something -- maybe some kind of jam? Anyone know what
> I'm talking about or have some recipes? Shelf space I got, but freezer
> space is at a minimum so I prefer something that can be canned.

I love strawberries too much to waste any of it on jelly. But I do use the
mush from quinces (which are inedible raw but make a lovely honey flavored
jelly) to make very nice "butter". I usually flavor it up with something
different than the jelly. Ditto with apples. The nice thing about butters is
one simmers the dickens out of the strained/milled mush to the desired
consistency maybe with a couple tablespoons of lemon juice for safety, and cans
just like jam. Maybe 5' more per jar than jelly in the BWB.
I missed the Cherry Festival up in the mountains north of here. I was just
too tired to drive 300 miles round trip for fresh local cherries. Maybe I'll try
to make it up there this week & hope the harvest ain't completely done.
St. Pectina forgive me for my weakness.
Edrena, beating on chest, howling at the moon

"Anny Middon" > wrote in message m>...
> I've made jam for many years now, but this is the year I'm going to try my
> hand at jelly. I ordered a jelly stand and bag so I'm ready to go.
>
> I think I'll start with strawberry jelly, or maybe strawberry-rhubarb jelly
> if our little rhubarb patch has enough mature stalks. Good farmers' market
> strawberries run $3.50-$4.00 per quart, so this will be expensive jelly!
>
> I remember reading somewhere a long time ago that you can use the fruit left
> in the jelly bag for something -- maybe some kind of jam? Anyone know what
> I'm talking about or have some recipes? Shelf space I got, but freezer
> space is at a minimum so I prefer something that can be canned.
>
> Thanks!
>
> Anny

I'll be strawberry picking tomorrow morning - season has finally
started here. We eat the best of what we pick fresh, but eventually
they start to get a bit mushy, at which point I freeze 'em. Then on a
fairly cool day I thaw 'em to make several different kinds of
strawberry jams. I thaw them in a colander over a big bowl, and what
drips (not squeezed or forced out) out becomes jelly, what's left in
the colander becomes jam. Nothing gets wasted, the jelly is full
flavoured and wonderful, as is the jam. Sometimes the thawing process
doesn't yield enough juice right away, so I pop it back in to the
freezer and keep adding (each time I thaw berries for another batch of
jam) to the container until I have enough for a batch of jelly.

Kathi