Recipes For Ball Jelly Maker Food

BALL FRESHTECH JAM & JELLY MAKER STRAWBERRY JAM

Steps:

• WASH strawberries in cool, running water and drain.
• Remove stems and hulls.
• Crush berries one layer at a time using a potato masher.
• Measure required quantity of crushed berries and remaining ingredients for your recipe; set aside.
• SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer.
• Add crushed strawberries evenly over pectin. Add butter/margarine to help reduce foaming.
• PRESS jam button - the cook time will automatically default to 21 minutes.
• Press enter.
• WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar.
• Add sugar gradually while Stirrer continues running.
• Place the Glass Lid on the Pot.
• THE APPLIANCE will continue to automatically stir your ingredients while it cooks.
• Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete.
• Press cancel, unplug the appliance and immediately remove Glass Lid.
• REMOVE Stirrer using a pot holder.
• Skim foam, if necessary, from top of jam.
• PRESERVE jam immediately, using 1 of the 3 ways listed at www.ballfreshpreserving.com.
• Enjoy!

BALL BLUE BOOK PLUM JAM

Steps:

• Never double canning recipe!
• Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly.
• Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
• Pour hot into hot jars, leaving 1/4" head space. Adjust caps.
• Process 10 minutes in boiling water bath.
• Brandied Plum Jam: add 1 cup brandy to fruit mixture.
• Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.

BALL BLUE BOOK PEACH OR PEAR JAM

Steps:

• Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
• Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
• Remove from heat. Skim foam if necessary.
• Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
• Recipe variation:.
• Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.