Janet Cooper

Jam made from the Pulp Left after Making Jelly

Preparation info
    • Difficulty

      Easy

Appears in
Home Canning and Preserving
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

Ingredients

  • Juice and pulp from jelly -making recipes
  • 1 cup sugar for each cup of tart fruit pulp

Method

  1. After the juice has been removed for jelly-making, strain the pulp to remove any seeds or lumps. Measure the pulp.
  2. Add 1 cup sugar for each cup of tart fruit pulp or ½ to ¾ cup