Could you post your jelly n butter w /residual
Oh, gosh, there’s no recipe. Basically, follow the Blue Ball Canning Book for apple or pear or plum or peach jelly. Can some of the leftover pulp as preserves. Then I go back and cook down the peels and cores and whatever is usually thrown out or left over for butters. Moosh through a colander as much as humanly possible. Call me crazy, but I don’t care for jelly. I like preserves and then butters the most.