Straining jelly?

JustMe 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?

**camprn** 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.

JustMe 8/25/2013, 12:10 am

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

**camprn** 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

TxGramma 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.

**camprn** 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.

TxGramma 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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