I guess another option would be to fill in with apples for a jam recipe. That would thin out the seeds. I think I have a recipe for apple blackberry jam . . . I kind of hate the idea of cooking the juicy seedless pulp long enough to thicken it. I just don't think I will get enough juice to do jelly. Can I fill in with apple juice?

A couple of years I made jam out of regular commercial red raspberries. I'm pretty sure it was 2.25 lbs. Not much by volume. I wanted smooth, so I just put it through a big sieve. My food mill doesn't have your lovely attacment. :) I ended up with a full jar of jam. It was for a recipe, but plenty left to be jam, just in the fridge (no canning). I'd do it again. To canners, one jar may seem why bother, but it can be worth it.

Why not try your attachment out on something less precious to get the hang of it? Or may just the smallest amout that'll make the mill work? Or just plan some extended time with a spoon and a sieve for if you don't like the outcome with the mill?

I freeze my berries every year until I have enough for a batch. When I'm ready I move them to a fridge for a couple of days to thaw, and off we go. They turn out fine!

I'd go with Pilllog's suggestion of using a sieve and spoon for such a small amount. I certainly wouldn't want to clean up the food mill for such a small amount.

We called them blackcaps in NY where they grew wild and we couldn't wait to pick them to make pie. Yes, the pie is a little seedy, but there's no other pie like a blackcap pie. You could also use them in a crisp. I make individual ones in small baking dishes.

Here's a photo of my first harvest. Better than last year, (3 large enough to eat), but I still have not managed to master my Grandma's secret to growing big juicy black raspberries. This would be a perfect time to get out my Foley mill, except I got rid of it. I had not used it in 30+ years since I got my Norpro and also I mostly do tomatoes and it was a real pain for doing a lot of sauce. It was awkward to store so I finally ditched it to de-clutter some space.

This always happens when I finally decide to get rid of something. Invariably, that's when I will soon need it. Didn't use it for 30 years, now get rid of it, and I need it.

I'm going to freeze these and see how much more I can get over time. I have a lot of berries but they are small and not very juicy.

You'll probably get more juice after freezing. I always freeze my berries in the summer and make seedless jam in the fall or winter and I get way more juice than with fresh.

That's what I'm thinking Oly. I know scientifically freezing causes the water inside fruit cells to expand, thereby exploding the cell wall so that's why when you thaw frozen fruit it becomes watery and soft. That's why some foods don't freeze well, too much water to begin with, they turn to mush upon thawing. Not a problem if you want them mushy anyway.

I have red raspberries, tons of them. I freeze them, and then use my steam juicer to get the juice out, so I can make raspberry jelly - yum...

Joannelj, steamer juicer is a new term for me. How does it work?

It's pretty cool! It’s like a triple boiler – the bottom holds the water, the top holds the fruit, and there’s a middle container to catch the juice that drips down. The steam from the water causes the cells of the fruit to burst, releasing all the delicious juice. And since the juice comes out at about 200 degrees, you can siphon it straight into a jar, ready for canning.

for pictures, check out: https://mightaswelllaugh.com/2021/04/04/my-steamer-juicer/