Janet Cooper

Spiced Fruit Sauce 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

  • Leftover pulp from any jelly recipe

Method

  1. Strain and measure the pulp. Put in a large pan and for each cup, add the above measurements of sugar, cider vinegar, cinnamon, cloves, ginger, and allspice. Additional liquid may be needed, so use water or a complimentary fruit juice.
  2. Cook to desired thickness and seal in sterile jars.