I have just been given, via Freegle, an ancient steam juice extractor made by Safter. Still in original box with original info sheet, well used in the past. Needed a new tube, old rubber one welded shut and the juice tray had a few pin holes in from the acid in the juice that wasn't properly cleaned last time it was used. Some silicon sealant from fish shop (tropical fish are far more sensitive than us humans) fixed that and there is no smell/taste taint either.
This morning I processed 3.5kg of damsons and the juice is amazing, so thick and lots of it. Haven't measured it yet, going blackberrying while it cools down. Damson jelly here I come.
Here in Latvia they are as common as muck and a loooooooot cheaper, probably around £30, can't remember excactly. Haven't used mine yet but bought it in anticipation months ago when I saw one. I work on the principle here that if you see something you think will be useful, buy it! You might never see it again, but in this case it seems like a regular thing. I did get it out to use it the other day but then found that rowan berries are best frozen first to sweeten them (I had heard they are better after a frost but when they are dropping already, I am not risking it)
Blackberry jelly made and a mixed fruit jelly using all the odds & sods from the freezer (blackberries, raspberries and redcurrants plus some windfall apples and a jug of the crab apple juice) now I am working towards a 'compost jelly' using apple peel & cores and orange peel. Apparently it makes a lovely tangy jelly from what might otherwise be thrown away. I might add some cloves to make a Christmassy one. Perhaps this should go on the frugal list 🙂
Suky said:
I am working towards a 'compost jelly' using apple peel & cores and orange peel. Apparently it makes a lovely tangy jelly from what might otherwise be thrown away. I might add some cloves to make a Christmassy one. Perhaps this should go on the frugal list 🙂
Suky, that sounds an excellent idea - whenever we have citrus fruits - of any kind - I save them, and cut them as for marmalade, then freeze them. When I run out of marmalade, I cook them with some orange juice (plus some lemon juice) for 'peel marmalade'.
Of course, apple peel and cores make a wonderful natural pectin, so that makes a whole lot of sense.
I imagine it will taste a bit like jelly marmalade, then. Yes. I can't wait to try it! Fantastic.
Many, many thanks, Suky.
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