I`ve just made Johannesbeeren Gelèe (the clear jam) and have about 2kg of the berry pulp leftover after straining. It looks so wholesome I don`t really want to just throw it on the compost.

Does anyone have a recipe for making muffins from it?
I`ve searched internet but the recipes there only use about 1/4 cup of pulp.

Or anything else using the seedy juicy leftovers?

I just solved my problem. Fruit leather!

But if anyone comes up with any other ideas, please post them.

Maybe I`ll try drying out balls of it - to feed the birds later in the year

Re juice it....hydrate it again and strain. There will be a huge amount left

I would make syrup out of it.

Not good for this time, but next time don't hesitate to leave some pulp in the jam itself. Adds fiber and makes it just a little healthier for you.

How did you make the jelly - with a muslin bag over an upturned chair- or with a proper Swiss jelly press? I've inherited my parents, a wooden press on a metal base, a bit like a mini wine press, and it makes the best jelly, with the left over pulp cake totally dried and good for the compost heap. I was surprised to see they still sell them at our local ironmongers, in different sizes.

Thought about it the other day, when I saw a picture of the duck press... very similar.

Thank you 3Wishes - I usually make "real" jam - but this time I wanted to make a clear Gelèe for Guetzlis That little blob of shiny clear tangy red stuff for the middle of those damn awkward biscuits that have a hole cut in the top layer. (I`m really trying to be more Swiss)

I boiled fruit, then poured it into a piece of muslin draped over a big sieve.

Betty Bossi`s book() said to not press the fruit, for a clear Gelèe - so I just left it to strain. The Gelèe is SO clear it sparkles!

I put a blob of the leftover pulp out on the high-up "table" where I usually put meat scraps for that big eagle bird ...... and he came swooping down to inspect it, but was disgusted it was not intestines - shat into the pond and flew away. But this morning I see that the smaller birds have had a go at it.

It`s got no juice left in it. What do I do with the huge amount left over from the huge amount I already made (solved as posted above - "Fruit Leather" - dunno if that will work, but time will tell

UNtil I came here, I knew of those as "Shrewsbury biscuits. " Very popular in children's lunchboxes.

Ja, it`s about the only Swiss Guetzli I realy enjoy- when that little blob of red goo goes all dry and chewy.

They are very popular in UK too... called Jammy Dodgers -so not particularly Swiss .


Yes, you are not supposed to press the fruit by hand for jelly/gelée, as it would make it go cloudy. The magic of the gelée press, is that it does so with an even downward pressure, with every turn of the screw, not causing any pulp to pass through the muslin = totally clear and yet all the juice extracted in a couple of hours.

Called "Spitzbuben" in Switzerland - old as the hills style of biscuit making!

In South Africa (ZA) called "Meisie in `n Kruikie" - but only in the Doornland of the old Transvaal. Down in the Karoo they call them something else "Oma se bloed" (Granny`s blood, cause she works her fingers to the bone to make the biscuits).

Can't you use it for smoothies?
Add some coconut water or orange juice, a banana or kiwi and mix...
And if you use it for smoothies, you can freeze smaller portions and use as you go along.

NO, no, no! Odile,they are called Shrewsbury biscuits. This is because they originated from Shrewsbury in England. Every New Zealander knows that - they are part of our English heritage. cf: http://www.nzwomansweekly.co.nz/food...bury-biscuits/

And to double prove my case, I checked Wikipeadia and found aaahh,,, uuummm,,, eeeerrrrr, this: http://en.wikipedia.org/wiki/Shrewsbury_cake
whereas "jammy dodgers: http://en.wikipedia.org/wiki/Jammie_Dodgers

Eeeekk! Another childhood belief smashed to smithereens.

PS: I also grew upon homebaked, spicy "Canadian Loaf." I have yet to find a Canadian who has heard of it by either title or description.

Aaah, I`m learning new stuff every day!



These are Spitzbuben Güetzlis - note the jam filling is shiny. Ordinary jam is not the same. It also has to have the slightly tart flavour of either Himbeeren or Johannesbeeren. And the Gelèe doesn`t squash out or shrink with baking.

And of course in Switzerland you'd never find 'Swiss rolls'
One of our daughters' favourite joke when they were little was 'how do you make a Swiss roll' and the reply was, with a nudge to mum : just push her down the hill'

How do you make a spring roll? Give it a push.
and how do you make a cheque bounce? Put him on a trampoline ( that's one for you Musichick.)

I knew a Shrewsbury biscuit wasn't the same when you posted it earlier but didn't have time to look it up earlier and now you've done the job for me.

The jammy biscuits existed long before Jammy Dodgers came onto the scene. We used to called them jam rings as kids but I don't know if that's their proper name.

Ja, that is funny. I`ve asked about the Swiss Rolls and they have no idea what I`m talking about! They call it a "Rouladen"- filled with fresh cream and strawberries. Same thing!