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I made blackberry and apple 'cheese' at the weekend, using the pulp from making jelly (jam). It only took about 15 minutes to see a clear path at the bottom of the pan.
I put some into ramekin dishes I'd greased with butter paper. It turned out easily, and was delicious, just like a very thick fruit jelly.
I also put some into a pyrex container with a plastic lid, and some into a small plastic freezer box - both with waxed paper on top, beneath the lid.
But now I'm really confused as to which is the best way to store it because some places say it should be stored in jars, covered with cellophane, others say cover with lids, others say it should be dusted with sugar and left to dry out - I'd like it to stay as juicy as it is now, if that's possible.
I put some into ramekin dishes I'd greased with butter paper. It turned out easily, and was delicious, just like a very thick fruit jelly.
I also put some into a pyrex container with a plastic lid, and some into a small plastic freezer box - both with waxed paper on top, beneath the lid.
But now I'm really confused as to which is the best way to store it because some places say it should be stored in jars, covered with cellophane, others say cover with lids, others say it should be dusted with sugar and left to dry out - I'd like it to stay as juicy as it is now, if that's possible.
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