A steam juicer extracts juice, for preserving or for making jellies, from fruit that can otherwise be difficult to juice, such as berries of all kinds, plums, peaches, apples, grapes, cherries, and rhubarb. Fruit can be steamed without removing pits, peels, cores, stems, and seeds, and you can even add sugar to the mix to sweeten the juicet. Cut up fruit goes in the 11-liter steamer basket and steams for an hour. The juice then flows out the built-in silicone tube into your waiting containers, whether they're sterilized canning jars or regular bottles.

The professional gauge stainless steel steamer features an encapsulated aluminum base to provide rapid and even heating for steam juicing and for all kinds of stovetop cooking, from soups, stews and chili to steaming vegetables. The stockpot base has a 6.8-liter capacity.