Extracting juice from fruits using a Steam Juicer
I was looking for a recipe to use up some fruits that I had in my refrigerator. I came across the recipe for Blackberry Apple Jelly in the Taste of Home Canning & Preserving Magazine 2012, page 40. I decided to replace some of the apple with which I was short on and added in some fresh rhubarb from my garden. In order to make the jelly I needed to get the juice from the fruits, I decided to get out my Norpro Steamer/Juicer. (I purchased it at Ace Hardware several years ago on sale for $99)
I set up the steam juicer on the stove, so that the spout side would be next to the counter. This is important as the rubber tube that drains the juice will be connected here, and the juice can be siphoned off. Start with the base Stock Pot filled with cold water to the rim as instructed in the manual. Place the Juice Container on top and be sure that the spout is fitted correctly. Attach the Rubber hose and Clamp and make sure that the clamp is closed. Place the end of the hose in a large measuring cup or pan. The juice will be hot.
Bring the water to a full rolling boil, the steam will begin to come up through the cone in the center.
At this time add the Steamer insert, place the fruits (the apple and rhubarb went in first as they are firmer and will take longer to juice.)
Put on the lid and set the timer for 30 minutes.
The steam is building up and the fruits are beginning to soften. (This one has a glass top so you can watch the food inside)
After 30 minutes carefully remove the lid, opening away from you, the apples and rhubarb are starting to soften.
At this time add the blackberries, put the lid on and set timer for 1 hour.
After 1 hour carefully remove the lid, opening away from you, the fruit has given up its juices, and may appear pale. DO NOT press the fruit to try getting more juice, it will release the fibrous matter into the juice and it will become cloudy. Remove the steamer insert and discard the fruit.
The juice is done and ready to drain into the measuring cup or pan.
Measure out the amount of juice needed for the recipe. In my case I needed 4 cups.
I followed the recipe for the jelly, and filled my sterilized jars leaving ¼ inch head space, cleaned the rims, and placed hot lids and rings (finger tight), water bath process for 5 minutes time plus added time for my higher altitude.