I'm at a stuck point with my fruit pulp from my rumtopf, I've simmered it up with a few chopped cooking apples and am now at the point of whether to mouli it then add sugar.
I'm thinking of making it into a alcoholic fruit sauce rather than a jam, as most of the fruit is/was very low pectin stuff (apricots, pears, strawberries, cherries) and it's also quite strongly alcohol tasting.
As it's original purpose was a topping for ice creams and such, then as a thich fruit sauce, it could be a winner, as jam I think it might be too strong.
Rushing off to shops now, will decide when I get back
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