North American Fruit Explorers mailing list at ibiblio

["loneroc" <loneroc@mwt.net>]

Lisa,

I made jam/jelly  from wild blackberries this year (it's a great year for
them--my sister-in-law froze 40 gallons) and found that the jam I made from
fruit that was run through a Foley mill before cooking (removing the seeds
and receptacles) was much better than the jam I made from the juice that
resulted from cooking the blackberries first, then straining them. The
latter had a bitter quality that the jam made from the "fresh-squeezed"
juice didn't have.

Steve H. Lone Rock, WI


----- Original Message ----- 
From: "Lisa Almarode" <lisaalmarode@yahoo.com>
To: <nafex@lists.ibiblio.org>
Sent: Friday, August 03, 2007 11:14 PM
Subject: [NAFEX] Off blackberry flavor


> I've been trying out the steamer-juicer to make juice.
>
> The juice made from past year's himalayan (wild) blackberries (frozen
> in chest freezer) has an off, bitter sort of flavor.  Not undrinkable
> diluted with sugar and ice; but not tasty.  Is that just the way
> himalayan blackberries are, or in the storage in freezer, or does
> this way of extracting juice get bitterness out of the seeds or
> something?
>
> The steamer juice did great on concord grapes but otherwise I'm not
> that happy with the resulting juice - noticeable diluted - it works
> for strongly flavored juicey fruit but not so well otherwise.
>
>
> Lisa in Ashland Oregon
> USDA Z7 - Sunset Z7 - 1800' - 19" annual rainfall
>
>
>
>
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