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Straining jelly?

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Straining jelly?

Post  JustMe on 8/24/2013, 7:17 pm

I'm looking at a recipe for apple sage jelly. The fruit is cooked then strained through cheesecloth for a couple of hours or overnight. During the straining process, does everything go in the fridge or is it okay on the kitchen counter?

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Re: Straining jelly?

Post  camprn on 8/24/2013, 7:43 pm

I just leave it on the counter, but cover with a towel or something if you have fruit flies. You could make a jelly bag with some muslin and cording, which would keep the pulp enclosed. Also, very important to not squeeze the cloth or the bag, if you want crystal clear jelly.

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Re: Straining jelly?

Post  JustMe on 8/25/2013, 12:10 am

What do you do with the apples after the juice is strained? Can they made into another recipe?

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Re: Straining jelly?

Post  camprn on 8/25/2013, 1:03 am

If you have removed the cores and seeds, you could use the remaining pulp in a sweet bread, fruit leather, maybe? I sometimes use it in sorbet like frozen desserts

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Re: Straining jelly?

Post  TxGramma on 8/25/2013, 11:47 am

Oh sorbet that sounds yummy Camp. I hope you are sharing some of your recipes in our recipe section.

Justme that apple sage jelly sounds good. Looking forward to updates/reviews on how it turns out.
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Re: Straining jelly?

Post  camprn on 8/25/2013, 12:04 pm

@TxGramma wrote:Oh sorbet that sounds yummy Camp. I hope you are sharing some of your recipes in our recipe section.

Justme that apple sage jelly sounds good. Looking forward to updates/reviews on how it turns out.
See the Peach season thread for sorbet making info. I will double check, but I think I already posted it in the recipe section.

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Re: Straining jelly?

Post  TxGramma on 8/25/2013, 2:28 pm

I didn't see any in the recipe section but I did go back and find the info you posted in the peach thread. Thank you! I will try it out soon, sounds so good! Plus it will be a nice refreshing break from all this heat. lol
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