Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>> I have a Mehu-Liisa or Mehu-Maija, not sure which. My opinion is it
>> makes watery-tasting juice (maybe I just never got the knack for it.) I
>> get better extraction by chopping the fruit and simmering in water and
>> doin' that jelly bag thing.
>
> Do you use a "real" jelly bag or do you strain through cheesecloth?

I use a hunk of new (but laundered, to remove the sizing) muslin. And I
usually get impatient and squeeze it. :-) The thread count is high
enough that the jelly still turns out clear (knock on wood)

> I wrote about my experience with Blackberry Jelly on my new canning
> blog: http://web.me.com/barbschaller; then navigate to "Yes, I can!"
> It's the fifth-most-recent post.


That looks about right. I never had any luck with cheesecloth, but then
I never tried 4 thicknesses of it. (Seems like in the olden days,
cheesecloth was more substantial and all you needed was two thicknesses)

I don't call the little dab extra "quality control", I just call it
"cook's treat" :-)

Bob