Improvised Juice Pulp Strawberry Beet Jelly/Preserves

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After juicing my beets and strawberries yesterday I had almost 2 cups of beet/strawberry pulp leftovers. The texture and color was magnificent and since I’m quite a fan of jellies and jams that have seeds in them I decided to create a delicious preserve out of my pulp!

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I’ve never even attempted to make a jelly before, but I did know the basics of making jelly: sugar, fruit and pectin, and I was in luck that I had all three in my pantry.

First I took the pulp and put it into a large plastic bowl and mashed it with a fork to separate any large or hard pieces I didn’t want in my preserves. There really wasn’t that much so that was an easy step. I decided to use honey instead of sugar because, well, I don’t really like refined sugar. You can also use agave or stevia if you prefer those. I added about 1/3 of a cup to my mixture, which is a heck of a lot less than normal jelly recipes call for (I’m sorry, 4 cups of sugar?!). The powdered pectin I had was a large, single packet that was supposed to be used in a 5 qt recipe, which I was not making.. so I improvised and sprinkled in about 3 tablespoons.. then mixed it all up.

Of course, I did this all with no planning or really any prior knowledge of how to make jelly. Now that I’ve done some research I know that I made some mistakes and skipped some steps. It still tastes amazing, but basically, all I did was add a sweetener to my pulp. My kids didn’t complain though! Even my 18 month old was happy to help me devour some flaxseed bread toast topped with my new “jelly”.

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What I’ve learned about making jelly:

I also have about 1 1/2 cups of carrot pulp in my freezer that I plan on making carrot bread with, but I found a carrot marmalade recipe that would be worth trying as well. Here are a few other juicer pulp recipes to try out too!

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