juicing

Not appetizing to look at, juicing turns one berry into two possibilities. Slurry can be used for spreads or wine making; juice may be used for jelly, wine, dye, or drunk fresh.  Juice was pasteurized.  Bottles were sterilized.  Dye was added.  Instructions were included.  Off they went.  This batch of dye went to Manitoba Weaver and Fibre Artists Guild for free…one more community that should benefit from our good fortune.  Juicing was done with a Champion commercial juicer that I rewired to 240V.  Fun!

https://haskapdye.com

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using one cup of pulp…

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Following juicing…

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…pulp can be made into jam…

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Using one cup of sugar for every cup of pulp bring this mix to a boil. Stir continuously until it thickens to a jam consistency, at least 20 minutes to a half hour.  Add a couple tablespoons of lemon juice once removed from the heat and stir in well…

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This is a full-flavoured spread, more textured than jam made with whole pureed berries but without any discernible solids as when using un-pureed solid berries…

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