I'm so in the habit of doing this that it's become second nature to me and I often forget to mention it. While pouring some of the leftover Strawberry Vanilla syrup over some bananas for dessert I realized I didn't put this tip in the post:
Don't throw out the leftover syrup from canning!
Especially if you've poached or otherwise cooked the fruit in it. If you have a half a pint or more leftover put it in a jar and can it along with the rest of the batch. Use it in these ways:
* Stir a few tablespoons into a glass of sparkling water for "soda"
* Use it as a sweetener for hot and iced teas
* Makes a great glaze for pork, poultry, fish
* Use it as an ingredient in BBQ sauces
* Use it as an ingredient in vinaigrettes
* Make sorbet, sherbert, or ice cream with it
* Drizzle on cakes, waffles, pancakes
* Use as a flavored simple syrup in cocktails
These are just some of the uses the leftover syrups come in handy for.
Don't throw out the leftover pulp from jelly making!
Sieve or mill the pulp to get rid of seeds and any whole or pieces of spices that may be in there. Taste the pulp and sweeten and spice it to taste. If you have a dehydrator, spread the pulp out 1/4" thick on the fruit leather sheets or cover the rack with plastic wrap and spread the pulp out on that. Dehydrate at 135F until the leather is no longer sticky or squishy but dry and pliable. If you don't have a dehydrator, preheat the oven at it's lowest setting with the oven door ajar. Cover a baking sheet with plastic wrap and spread the pulp 1/4" thick on it. Place in the oven. Remove it when the leather is no longer sticky or squishy but dry and pliable. You'll have to watch it more closely in the oven.
When dry and cool, remove the leather from the plastic and lay on a sheet of wax or parchment paper the size of the leather. Roll up tightly into a cylinder and tape along the length of the seam. Cut into 1 1/2" pieces and store in an airtight container. Kids love these "fruit roll-ups"!