North American Fruit Explorers mailing list at ibiblio

["hector black" <hblack1925@fastmail.fm>]

We''ve used a Finnish made steam extractor for many years to process fruit 
into juice for  jellies.  We also mix the juices (because they are usually 
quite strong) with water or other juices for beverage.  The flavor is 
wonderful because the fruit hasn't been boiled.  It is also a great way to 
preserve the juice till you have time to finish the jelly-making process. 
We run it from the juicer into quart bottles that have been sterilized and 
seal them.
   I expect some of the flavor is lost in the final process when the juice 
is mixed with sugar and pectin and boiled, but it remains one of our 
favorite ways of preserving blueberry, mayhaw, blackberry, grape, crabapple 
and other fruits where the ratio of fruit flesh to seed is high.
   Hector Black zone 6 middle TN

----- Original Message ----- 
From: "Mark and Piper" <piper33@verizon.net>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Monday, December 11, 2006 12:08 AM
Subject: [NAFEX] jam making - steam extracted juice


> I was looking through a catalog today and saw a steam extractor for fruit
> processing. I make jam currently by boining fruit and sugar on the stove.
> What I have been making seems to lose alot of fruit essence due to steam
> boiling off. I was wondering if a steam extractor for fruit juice would
> retain much of the flavor I now boil away in my kitchen. I would be
> interested in hearing from someone that has experience making jam with 
> steam
> extracted juice and with the traditional boil method on the stovetop.
> -Mark Lee, Seattle
>
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