Home Canning and Preserving (Skyhorse, 2014), by Janet Cooper, is a recipe book and how-to for preserving fruits, veggies, and meat at home. Cooper has been canning and preserving since a young age, learning many methods and recipes from her mother who has a Pennsylvania Dutch background. This excerpt is a recipe for “jam made from the pulp left after making jelly.”
- Juice and pulp from jelly-making recipes
- 1 cup sugar for each cup of tart fruit pulp (1/2 to 3/4 cup sugar for a sweeter pulp)
- Lemon juice, if pulp is extremely thick
- After the juice has been removed for jelly-making, strain the pulp to remove any seeds or lumps. Measure the pulp.
- Add 1 cup sugar for each cup of tart fruit pulp or 1/2 to 3/4 cup sugar for sweeter fruit pulp.
- Lemon juice or other fruit juice should be added to extremely thick pulp. If it is too thick, it will burn quickly when cooked.
- Bring the mixture to a slow boil and simmer, stirring, for at least 10 minutes or until of desired thickness. Seal in sterile jars.
* Note: Spices and other fruits can be added before cooking for a different taste. When using extremely thick pulp, you may need to add a little water or complimentary fruit juice.
More from Home Canning and Preserving:
Excerpt published from Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, and More by Janet Cooper with permission from Skyhorse Publishing.