On 2010-01-01 23:55:55 +0000, Rusty Hinge
said:

K wrote:
Rusty Hinge writes
K wrote:
Rusty Hinge writes

till very soft, then strain through a fine cloth or use a fruit press
to extract juice,
Would a juicer do this?

No. You need to cook the whole apple including pips, or you might not
get enough pectin.
That's not a problem, since you don't strain or juice until after
cooking, so you already have picked up the pectin.

The whole idea of a juice-extractor is to extract the juice before
cooking, if any.

Yeah, but that wasn't the context of the discussion here. We were
talking about the stage at which you separate pulp from fruit to make a
jelly, traditionally done by straining through a jelly bag.

I don't think a juicer would get a lot out of crabs (they'd be nearly
as bad as medlars) so the best way to get the juice/flavour would be to
boil the lot till soft. And then separate the juice.

Certainly improves some crab apple jelly - especially the little green
ones which grow round here.

Ah ..I've only ever used Golden Hornet

Coming back from school when an anklebiter I used to nosh crabapples
from a tree on the way - they were long-bodied with golden sins,
blushed with pink/red. Very sweet when ripe.


snip

Golden sins that cause a blush are the most delicious. ;-)

--
Sacha