Redcurrant jelly 'pulp'

[driftwoodsands]

DH has made jars and jars of redcurrant jelly. He wonders if anyone can suggest what to do with the 'pulp' that has been strained? It tastes gorgeous, but we have loads of it and are going away. Do you think it would freeze? Thanks.

Sounds as though you could do a version of a fruit cheese with them. We often do a crab apple one after making jelly.

Recipe you could adapt here.

Did you use a jelly bag to get all the juice out? I think the pulp might be a bit too 'pippy' unless it has retained a lot of juice. Recipe books tell you not to squeeze the bag but I did and got loads more juice. The pulp I had left over was quite dryish and went in the compost bin. If you are going to make jam most red berries including redcurrants freeze very well (so the redcurrant pulp should too).

Have a nice holiday.