You can make a couple of jars of clear to give away and squeeze the bag to get more, cloudy, jelly for yourself!
blog: Devon Garden
Just a thought, with no experience.
I wonder if you could get more juice out of fruit for jellies if you gave them a quick zap in a blender before cooking?
The only remaining jamming on my agenda for this year is hedgerow apple and/or crab, so I might give that a go, unless I hear anything to the contrary.
David
Can I resurrect this thread please?
I have just produce 1.5 litres of cloudy juice
It was a stupid mistake but I was using my steam juicer and had put in about 4lbs of hedgerow fruit which when I checked it after an hour or so of steaming had broken down nicely.
After a while I looked to see how much juice there was left in the fruit and it looked very wet indeed so I did it.....I gave it a little press and all this lovely juice oozed out.....I knew in an instant I had committed the cardinal sin and that the juice would be cloudy...........and so it came to pass
However - and this is why I have gatecrashed David's thread. I did end up with 1.5 litres of juice from the 4lbs fruit and the actual recipe (out of the River Cottage preserves book) reckoned to expect 1.2 litres.
So if you squeeze or press you do get more juice but it will be cloudy.
Now I just need to know if I can rescue it.
If I set the steamer off again with the same pulp of fruit in it and pour the cloudy juice over it will that help - or should I dump the pulp and maybe just put another small batch of apples in the pan and pour over the hedgerow juice and steam that or will that alter the flavour too much
Has anyone tried rescuing their cloudy juice and got a good result - any thoughts?
Learn from yesterday, live for today, hope for tomorrow.
Never really bothered if juice was cloudy or not but it would seem a shame to waste it even if it is cloudy. It must be useful for something or still drinkable or jammable.
Maura, are you thinking of selling it, or giving it as gifts?
If not, no problem with it being cloudy - like Joanna says, it would be a shame to waste it, and the taste won't be affected.
When I have used hedgerow fruit - mainly blackberries though, I use the pulp to make a blackberry and apple pie - the fruit and juice left in the pulp is still good to eat.
Good luck with it and hope it works out.
Ha ha, that made me larf out loud - I promise I wont squeeze, prod or poke it next time (but why is there so much juice left behind ). I'm one of those OCD types who has to scrape every last little bit of mixture out of the bowl when making a cake, squeezes the toothpaste tube till it cracks, and turns sauce bottles upside down to get the last bit of ketchup so you can imagine how annoying it is for me to leave the juice alone
However I bring good news
I steamed a few more apples and then poured my cloudy juice over the apples when they were pulpy and that sort of strained the juice through into the collection section of the steamer. Then, when I siphoned it off I did so through a nice clean muslin square and ended up with 1800 ml of lovely clear juice which has potted up into 4 1/2 lbs of jelly. Mind you it is dark - which surprised me as not made it before and was expecting something more pinky red. Just hope it tastes good - I'll let you know!
Now I must make some labels as hubby wants to take a couple of jars into work tomorrow for the gardeners who take care of the grounds and who were very helpful in pointing him in the right direction for the contents of the jelly
Learn from yesterday, live for today, hope for tomorrow.
Maura
just a point (sorry if I'm teaching you to suck eggs as the saying goes) - but it's just occurred to me, that the juice can sometimes be cloudy/opaque when it goes through the jelly bag, (I don't have a steam juicer, so I boil up then jelly bag), it only goes clear when the sugar has been added and it is re-boiled.
Made hedgerow jelly today, and it was the most gorgous mauvey/pale purple colour, but went dark when reboiled (shame) -(it did have a lot of apples in it)
Ah I see.
No please never worry about telling me stuff - I'm always grateful and yes my cloudy juice was what I had siphoned off after the steaming process. It was like yours a very pretty dark pinky mauve colour and went quite dark after I added sugar and boiled.
So, it may have been OK after all (drat) but never mind - it had a second steaming along with some more apples and was lovely and clear so no complaints. I'll no better next time (so long as I stop prodding )
Thanks again
Maura
Learn from yesterday, live for today, hope for tomorrow.
Seth I'm new on here so I'm just finding my way around and enjoying all the lovely help and advice I've been getting. So, not wishing to cause any offence at all but so far you have made comments on 2 or 3 of my posts and none of them have really had anything to do with the subject being discussed but mainly just double entendre's or tenuous links or anything just to get you up to your 1000th post.
I'm sure I must have missed some gems in amongst those 1000+ posts so when I get a spare hour I'll go back and have a read
Learn from yesterday, live for today, hope for tomorrow.
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