Recipes For Ball Jelly Maker

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!

RHUBARB JAM - USING FRESHTECH JAM & JELLY MAKER RECIPE - (3.7/5)

Steps:

• 1. Start freshTECH Canner, add water to water level, place 4 - 250ml jars in canner, select 'Pre-Heat', then start.(12 minutes) 2. Wash rhubarb, cut into 1/2 inch pieces. 3. Sprinkle Certo Pectin over bottom of freshTECH Jam and Jelly Maker. 4. Add prepared rhubarb, lemon juice and butter. 5. Press 'jam' button - ADD 5 MINUTES TO COOK TIME. 6. When 4 beeps sound, add sugar and place lid on pot. 7. When cooking is complete (about 21+5 minutes) ladle into prepared jars, leaving 1/4" headspace, add lids and place in canner. 8. Canner - select 'Jams & Jellies' and recipe 1, then start. (28 minutes) 9. Wait 30 minutes before starting a second batch (Jam & Jelly Maker must cool)

PINA COLADA JAM

Steps:

• Prepare your jars
• Peel and core pineapple or used canned. Coarsely chop and then crush with a potato masher. Measure required quantity of crushed pineapple and remaining ingredients for your recipe; set aside.
• Combine the crushed pineapple and coconut water in an 8-quart saucepan. Gradually stir in Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• Add chopped coconut and the sugar, stirring constantly to dissolve. Bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam.