Leftovers Jam

Bronze Post Medal for All Time! 216 Posts
I don't make jelly, mainly because I can't stand to throw away the fruit leftover after draining the juice. Well, this uses the pulp that is leftover, and doubles the yield of your fruit, thus leftover jam! Then you have jelly and jam from the same batch of fruit. How thrifty is that?


  • 4 cups fruit pulp*
  • 1 packet pectin for low or no sugar
  • 1 - 2 cups sugar, to taste

*When you make the jelly, prepare the fruit so that it will be suitable for eating as jam, no peels or seeds, and chopped small.


Process according to the directions for jam that came with your pectin.

If the fruit pulp is too thick or dry, add water or mild flavored juice, 1/2 cup at a time, until it's the consistency and flavor you want. Adjust the sugar to your taste also. Don't add too much, or the flavor of the fruit will be too diluted or covered up.

A lovely alternative is to add a sweet wine instead of water. This makes it into something quite special.

By Free2B from North Royalton, OH

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Bronze Post Medal for All Time! 146 Posts
October 19, 20110 found this helpful

Apple Juice is always a great substitute for water or wine. Sounds like it'd work just fine.
Thanks Barb.


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