We now compare the raspberry jams made with the muslin and the food mill. I was surprised by the result, but very pleased : the cloudy seedless jam, made with the food mill, won on taste.
Soft fruit: using a muslin or a food mill to remove seeds makes different jams. To me, the food mill is a clear winner in terms of processing efficiency and convenience.
Not only can fruit be frozen to be processed when convenient, but semi-finished products like a raspberry puree can be too. It saves space in the freezer and allows to split jam-making time.
Here is the story of the pear and raspberry jam I donated to St Barnabas’ church for sale at their Christmas fair today, and its recipe. Not the best in my view though, I prefer the pear and lemon I made for Abundance.Continue reading →
It took twenty minutes to cook a kilo of them and prepare three different desserts, including an original combination with medlar jam and cream. Photos and full details below.