"William R. Watt" wrote:

> This year I've discoverd a new way to crush fruit for jelly. After the
> fuit has simmered in the pot and is soft I crushed it with a wine bottle,
> slowly pushiing the bottom of the wine bottle down into the pot of
> softened fruit and crushing it against the bottom of the pot. I have to go
> slow to avoid splashing the hot mixture but it's very effective and
> crushes all the fruit in a short time.
>

If the fruit is a bit underdone a pastry blender will chop it nice too.
Edrena