Blackberry Icecream Yum! But Need Pureeing is a Pain. Ideas?

[Deleted User]

OK, I recently made some super delicious blackberry ice cream after picking some early blackberries when out for a walk (on public footpaths).

But it took me an hour or more to sieve the fruit to make a puree - which was a bit OTT. Is there an easier way to extract puree from blackberries? Obviously way too many stones to not use some method but I just feel there has to be something better lol. I was using my normal wire flour sieve.

flea72

You need a fruit strainer. Its quicker to use as you turn a handle and a roller moves around the sieve squashing the fruit through

booter

I had the same problem making jam yesterday. Big mistake thinking it would keep the 11 year old wanna be chef busy :cool: - the kitchen looked like a bloodbath :eek: It took longer to clean up than to make and pot the jam But I don't make it often enough to buy another gadget, so back to the sieve and elbow grease - but I'll do it myself next time

[Deleted User]

lol yes I found it was a messy process myself

suki1964

booter wrote: »

I had the same problem making jam yesterday. Big mistake thinking it would keep the 11 year old wanna be chef busy :cool: - the kitchen looked like a bloodbath :eek: It took longer to clean up than to make and pot the jam But I don't make it often enough to buy another gadget, so back to the sieve and elbow grease - but I'll do it myself next time

A mouli is a great investment. Not only used for jam making it makes the fluffiest mash ever

poorly_scammo

I make a jam which has no pips and therefore requires sieving and I've added this stage into the process which does speed things up a bit:

Once I've softened the fruit until it's really mushy I then put it in batches into my liquidiser (being careful not to add too much at once so it doesn't spray everywhere) and then I pour this through the sieve. It means that the sieving process takes a lot less time as the fruit has already been broken up. Yes, I'm adding another stage in the jam making process but I loathe sieving with a passion and this does make it easier.

EstherH

I made blackberry jam last year for the first time but I left the seeds in. Are you not suppose to or is it just a preference thing to sieve them out?

Esther x

torbrex

Mum used to boil the berries up for 20 minutes (add just enough water to cover them) then pass them through a fine mesh sieve, then she put the remaining pulp into a stocking and hung it from the kitchen pully and let the juice drip into a basin overnight, she would come down through the night and give the pulp a squeeze and tie another knot in the stocking to keep the pressure up,