FRUIT, BERRY AND MELON NECTARS
Clean produce, peel if necessary, and cut in pieces that will fit into the HOUSING. For best flavor use the fully ripened material. The riper the fruit the better it will produce.
Fill housing completely before turning on the MOTOR. Continue feeding material through the NORWALK using the PUSHER in such a manner the HOUSING is at least half full of material at all times to prevent throwback. This is all that is necessary to make delicious nectar. Put bowl under housing to catch nectar.
Dilute soft, pulpy fruit nectars such as peach, papaya, guava, etc., with pressed fruit juices such as apple, pineapple, pomegranate, melon, grape, etc.
Melons such as watermelon, cantaloupe, casaba, and muskmelons may be pressed in the flat filter cloths. Simply cut the melons into portions that will fit in the center of the cloth (DO NOT TRITURATE) and press for a delicious pulp-free juice.
Put through housing using GRID #1
For Raw jam
Sweeten to taste. Raw Jam may be stored in the refrigerator for 3 to 4 weeks, or in a freezer for 6 to 8 months.
For Cooked Jam
Put through as above. Mix equal amounts fruit and sugar. Bring mixture to boil and boil for 3 minutes, stirring constantly. Seal in sterilized fruit jars. Jams will keep for 1 to 3 years.
Fruits processed as jams have endless uses in all kinds of dishes such as set salads, aspics, gelatin salads, ice creams, sherbets, toppings, fillings, etc.
Some items that can be ground into nectars:
- Casaba melon