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Is there any reason why I couldn't or shouldn't make jelly out of bottled apple cider instead of juicing my own apples? I'd like to make Martinelli's jelly with mint, and aside from losing the bubbles I can't come up with a reason not to try it.
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Dec 10, 2011 02:24
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| # ¿ Apr 19, 2024 07:03 |
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Cost addition is fine. And i should have been clearer, my question was more about the viability of jellying a sparkling beverage, rather than juice straight from the fruit. I'll be planting my own trees in the spring, and just want to do them as Christmas gifts until I have fruit of my own. A far as preserving what i'm currently growing, I have hundreds of lemons to deal with -- that angle is covered with lemon honey jelly, lemon curd, lemon meringue pies and salted preserved lemons.
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Dec 10, 2011 06:55
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