Jelly Pulp Jam Recipe

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This recipe can be used on any fruit that you have excess pulp from, though you might use your discernment if extra portions need added to adjust sweetness and flavor to different fruits
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“Home Canning and Preserving” by Janet Cooper contains recipes and preserving how-to explanations for beginning and experienced canners.


  • 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.

    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.”