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Strawberry and rhubarb cheese
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A picture of Strawberry and rhubarb cheese.

Strawberry and rhubarb cheese

almu21
almu21 @cookalmu

When I make crabapple jelly I don't tend to use the pulp up for anything else. I tried a couple of times but the result wasn't worth it. I can say the flavour and texture of this cheese is worth investing a few extra minutes on it.

When I make crabapple jelly I don't tend to use the pulp up for anything else. I tried a couple of times but the result wasn't worth it. I can say the flavour and texture of this cheese is worth investing a few extra minutes on it.

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Strawberry and rhubarb cheese

almu21
almu21 @cookalmu

When I make crabapple jelly I don't tend to use the pulp up for anything else. I tried a couple of times but the result wasn't worth it. I can say the flavour and texture of this cheese is worth investing a few extra minutes on it.

When I make crabapple jelly I don't tend to use the pulp up for anything else. I tried a couple of times but the result wasn't worth it. I can say the flavour and texture of this cheese is worth investing a few extra minutes on it.

Read more
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Ingredients

2 servings
  1. Leftover pulp from rhubarb and strawberry jelly
  2. Jam sugar, equal weight to pulp
  3. 1 dashwater
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Steps

  1. 1

    Blend the pulp to a puree. You may need to add a small amount of water. Add the sugar and stir.

    A picture of step 1 of Strawberry and rhubarb cheese.
  2. 2

    It's said that the setting point for a fruit cheese is when the spoon drawn across the base of the pan leaves a clear channel.

  3. 3

    Pot in clean esterile jars and lid.

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almu21
almu21 @cookalmu
on July 14, 2015 22:46
Chemist by trade. Inspired by my grandad to grow my own crops. I hate waste and found a hobby in the art of pickling, jamming and marmalading. Although most of my creations end up as presents I must admit that others happiness makes me proud of my hard work.
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