Very-fine-mesh sieve, bouillon strainer, or jelly bag

You’ll need one of these only if you’re making jelly or juice. I use a lower-end bouillon strainer, which looks like a conical colander or chinois made of an extremely fine wire mesh that keeps all but the tiniest bits from draining through. I got it at a restaurant-supply store for around twenty-five dollars—not cheap, but it’s made a huge difference in the ease with which I can now drain cooked fruit to get juice for jelly. Just set it over a deep bowl (I prop mine up between two chairs, and position the bowl on the floor underneath it), pour in the cooked fruit, and let it sit. You can stir the fruit gently to speed up the draining, but don’t press so hard as to push any solids through. The strainer works just as well as a jelly bag and is easier to use and clean.