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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