Ball FTJMAU-15-01 User manual

Recipe Book | Quick Start Guide
Model FTJMAU-15-01
Sweet
and
Simple

Jams are made with crushed or chopped fruit plus the
addition of sugar and pectin (and sometimes lemon juice).
They have a spreadable gel perfect for complementing toast,
scones or even more creatively used as an ingredient in your
favourite desserts. Look for creative use ideas at
FreshPreservingUK.co.uk.
Welcome to the lip-smacking world of
JAMS & JELLIES
1
Just add fruit,
pectin and sugar...
...turn it on... ...serve and enjoy
your delicious,
homemade jam!
Jellies are made with fruit juice combined with sugar and
pectin. They typically have a crystal clear and shimmering
appearance. Jellies are firmer than jam but are still soft
enough to spread. Try our Balsamic Jelly as a savoury
complement to your cheeseboard. Look for creative use
ideas at FreshPreservingUK.co.uk.
What is Jam?
What is Jelly?
Simple as 1, 2, 3
Pectin is a natural gelling ingredient derived from apple and
citrus fruits. When used in the preparation of homemade
jams and jellies, pectin produces a more natural, fresh fruit
flavour. Using pectin also makes the process of preparing
homemade jams and jellies easier because less cooking is
required to achieve the proper set. We recommend Ball® Jam
Setting Mix with Pectin for the most accurate results when
using your Automatic Jam & Jelly Maker.
What is Pectin?
1 2 3

2

3
1. Glass Lid
2. Stirrer
3. Pot
4. Base
4a. Heating Surface
5. Control Panel
6. Removable Cord
5
6
4
3
2
1
Parts Needed when Making Jam:
• Base
• Pot
• Stirrer
• Removable Cord
• Glass Lid*
* Glass Lid not required for the
Rosemary Balsamic Jelly Recipe
Quick Start Guide
4a
Parts Diagram
a. Cancel Button
b. Enter Button
c. Jam Button
d. Jelly Button
e. Increase / Decrease Time
f. LED Display
a b f e
c d
jam jelly
Control Panel Diagram
When unpacking your
Jam & Jelly Maker
from the box, please
ensure to remove the
knob from the upper
right hand corner of
the insert.
Note: Knob may be in
another section of foam packaging.

4
Before using your Jam & Jelly Maker for the first time, thoroughly review
the User Manual. For best results, the unit must be placed on a level
cooking surface.
Clean your appliance before the first use. See instruction on the last page
or refer to the User Manual.
A. Place the Base on a level surface such as a bench top or sturdy table.
B. Hold the Pot by the handles. Place the Pot on the Base with the handles
aligned with sides of Base, aligning the hole in the bottom of the Pot
(Figure 1) with the metal prongs in the centre of the Base (Figure 2).
Make certain that the Pot is firmly seated on the Base before proceeding.
Assembling the Unit for Jam and Jelly Making
C. Insert the Stirrer into the Pot with the blades towards the bottom (Figure 3).
The post in the centre of the Stirrer should align with the hole in the bottom
of the Pot. Once the Stirrer locks into place you will not be able to rotate it
manually (Figure 4).
Figure 1 Figure 2
Figure 4Figure 3

5
Things you need to know about using
Your Automatic
Jam & Jelly Maker
• NOTE: Recipes in this booklet are written for this machine. Doubling the
recipes is not recommended as the ingredients may not fit into the Pot,
and they may not function as the specified recipes.
• Ensure the Stirrer is fully seated into the Pot before use.
• The Stirrer begins to rotate when the enter button is activated in the jam or
jelly program. It continues to rotate throughout the cooking cycle until the
set time has elapsed.
• Both jam and jelly program includes two steps:
•The first jam or jelly step stirs and heats the fruit or juice and pectin
for 4 minutes to fully dissolve the pectin. This ensures a proper gel
set. Four beeps sound at the end of this segment, signaling you to
add the sugar. Stay close by to ensure you do not miss the beeping
indicating the sugar is ready to add.
• The second step stirs and cooks the fruit or juice mixture with the
sugar to a temperature necessary to create a gel.
• Fruit will get caught up on the Stirrer blades during the first 4 minutes of the
jam program. This is normal. Once the sugar is added and the mixture begins
to boil, the fruit will become part of the jam mixture.
• Pectin may clump on the bottom of the Pot during the first 4 minutes of the
jam program. This is normal. Once the mixture gets hotter, the pectin will
start to dissolve.
• Sugar may get caught up on the Stirrer blades after being added to your
recipe, especially with Traditional Jam and Jelly recipes. Once the mixture
begins to heat and starts to boil, the sugar will start to dissolve and become
part of the jam or jelly mixture.
• The Stirrer may become hot during the cooking process, particularly when
using recipes with the Glass Lid. After the recipe is complete, we recommend
removing the Glass Lid immediately at the end of the cooking process. Use
caution and oven mitts when removing the Stirrer to prevent burning. Place
pieces on a heat proof surface.
• Always add ingredients to the Pot in the order listed in the recipe. Adding
ingredients out of this sequence can cause a soft gel or gel failure.

6
• For best results when making jelly with fruit juice, gradually whisk pectin
into your juice. This will help the pectin to dissolve more easily during the
jelly cooking process. You may notice the pectin sitting on the bottom of
the Pot during the first 4 minutes of the cooking process before sugar is
added. This is normal. As the mixture continues to heat up, the pectin will
fully dissolve.
• Use a plastic ladle to remove the jam from the non-stick Pot to prevent
scratches. You can use a plastic spatula to remove the excess jam or jelly
left inside the Pot to ensure the maximum yield.
• Any foam that accumulates during the jam or jelly making process
generally migrates to the edges of the Pot during the last few minutes of
cooking time. Foam can easily be skimmed off with a plastic slotted spoon
prior to filling the jars. Always use a non-metal spoon or ladle (such as
wood, bamboo, plastic or silicone).
• The handles can get hot from steam venting out of the side holes of
the Glass Lid during cooking. When finished, use oven mitts to grab the
handles and remove the Pot.
• Follow all recipe instructions to completion. If a mistake is made in
programming or if you need to stop the entire jam or jelly process,
pressing the cancel button allows you to clear the recipe program
and to restart from “--”.

7
Tasteful Tips for Delicious
JAMS & JELLIES
• Use the same amount and type of pectin specified in the recipe. Varying this
amount could vary your results! For recipes in the booklet, use Ball® Jam Setting
Mix with Pectin. Other pectin types are not interchangeable and may not work with
these recipes.
• For the best flavour and gel use ripe, fresh fruit free of blemishes.
• Measure prepared fruit or fruit juice with a standard 240 ml measuring cup.
Sugar should be measured in a dry measuring cup and leveled or weighed.
• Crush fruit (especially berries) with a potato masher. Do not use a food processor,
unless otherwise instructed in your recipe.
• A food processor can break down the fruit’s natural pectin preventing a good set.
• Recipes in this booklet include traditional (high sugar) and reduced sugar options.
Reducing the sugar amounts specified in the recipes may produce a soft set or fruit
syrup.
• Bottled lemon juice is recommended in some recipes to help with the gelling
process. Be sure to use if specified in your recipe.
• Foam accumulates on the surface of jams as air is released from the fruit during the
cooking and stirring process. To reduce foaming in jams and jellies you must add
butter or margarine as specified in your recipe.
• No fresh fruit readily available in season? Unsweetened, frozen fruit can be used
instead. Partially thaw in the refrigerator until just soft enough to crush (some ice
crystals will remain).
• Use only fully ripe fruit to make jam. Fully ripe fruit is juicy and ideal for eating.
It yields a robustly flavoured jam with a good set. Unripe fruit tends to be hard,
difficult to crush and not very juicy. Using unripe fruit also compromises the texture
of the final product. Fruit pieces are more likely to float to the top of the jar giving
the jam an uneven texture.
• When making jelly recipes in this book we recommend using store bought, 100%
fruit juice with no sugar added. Your jelly recipe will provide additional information
on the best juice to use.
• Room temperature juice works best.
• Most juice varieties on the market have Vitamin C added which is
acceptable for making jelly.
• We do not recommend using a juice variety with calcium added as it
prevents a good set. Be sure to look at your label for any ingredient that
includes calcium in the name.
• When making the Reduced Sugar Jam and Jelly recipes, you may get a slightly
lower yield than with Traditional Jam and Jelly recipes.

WASH strawberries in cool, running water; drain. Remove stems and hulls. Crush berries
one layer at a time using a potato masher. Measure required quantity of prepared fruit.
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed
strawberries evenly over pectin. Add butter to help reduce foaming.
PRESS jam button – the cook time will automatically default to 21 minutes. Press enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press cancel, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using an oven mitt. Skim foam, if necessary, from top of jam.
PRESERVE jam immediately using instructions on page 18.
Crushed Strawberries 750 g (3 cups) 1 kg (4 cups)
(about 1 kg purchased weight for “Traditional“
or 1.25 kg for “Reduced Sugar”)
Ball® Jam Setting Mix with Pectin 3 tablespoons 3 tablespoons
Butter 1/2 teaspoon 1/2 teaspoon
Granulated sugar 660 g (3 cups) 440 g (2 cups)
8
What you do
Strawberry Jam
Makes about 4 (240 mL) jars of jam
Strawberry Lavender Jam: Add 1-2 teaspoons finely chopped lavender leaves to
prepared strawberries.
Vanilla Strawberry Jam: Add 1/4 of a vanilla bean, split in half lengthwise, to the
prepared strawberries. Cook as directed and remove vanilla bean before ladling
jam into jars.
Strawberry Balsamic Jam: Add 1-1/2 tablespoons good quality balsamic vinegar to
the prepared strawberries.
Lemony Strawberry Jam: Add the grated zest of 1/2 of a large lemon to the
prepared strawberries.
Strawberry Jam Recipe Variations
What you need Traditional or Reduced Sugar

Berry Jam
CLEAN berries by rolling back and forth in an open towel. If dirt is obvious on berries,
rinse carefully in cool running water and drain thoroughly. Crush berries one layer at a
time using a potato masher. Measure quantity of prepared fruit.
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed
berries evenly over pectin. Add butter to help reduce foaming.
PRESS jam button – the cook time will automatically default to 21 minutes. Press enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press cancel, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using an oven mitt. Skim foam, if necessary, from top of jam.
PRESERVE jam immediately using instructions on page 18.
Crushed berries 750 g (3 cups) 1 kg (4 cups)
Ball® Jam Setting Mix with Pectin 3 tablespoons 3 tablespoons
Butter 1/2 teaspoon 1/2 teaspoon
Granulated sugar 660 g (3 cups) 440 g (2 cups)
What you do
What you need Traditional or Reduced Sugar
Makes about 4 (240 mL) jars of jam
Raspberry or Blackberry
Crushed mixed berries (any
combination of washed and
dried strawberries, raspberries
and/or blackberries that yields
750 g (3 cups) for Traditional
or 1 kg (4 cups) for Reduced
Sugar).
Mixed Berry Jam
9

Mixed Berry Jam
PEEL and chop kiwi fruit; measure required quantity.
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add kiwi evenly
over pectin. Add butter to help reduce foaming.
PRESS jam button – the cook time will automatically default to 21 minutes. Press enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press cancel, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using an oven mitt. Skim foam, if necessary, from top of jam.
PRESERVE jam immediately using instructions on page 18.
Kiwi fruit, peeled and chopped 1 kg (3 cups) 1.25 kg (4 cups)
(about 1.25 kg purchased weight for “Traditional“
or 1.5 kg for “Reduced Sugar”)
Ball® Jam Setting Mix with Pectin 3 tablespoons 3 tablespoons
Butter 1/2 teaspoon 1/2 teaspoon
Granulated sugar 660 g (3 cups) 440 g (2 cups)
Lime zest 1 teaspoon
What you do
Kiwi Lime Jam
Makes about 4 (240 mL) jars of jam
10
What you need Traditional or Reduced Sugar

Sweet Cherry Jam
WASH, stem and pit cherries. Crush with a potato masher. Measure required quantity of
crushed cherries.
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed
cherries evenly over pectin. Pour lemon juice over cherries. Add butter to help reduce
foaming.
PRESS jam button – the cook time will automatically default to 21 minutes. Press enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press cancel, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using an oven mitt. Skim foam, if necessary, from top of jam.
PRESERVE jam immediately using instructions on page 18.
Crushed sweet cherries 750 g (3 cups) 1 kg (4 cups)
(about 1 kg purchased weight for “Traditional“
or 1.25 kg for “Reduced Sugar”)
Ball® Jam Setting Mix with Pectin 3 tablespoons 3 tablespoons
Bottled lemon juice 45 milliliters 45 milliliters
Butter 1/2 teaspoon 1/2 teaspoon
Granulated sugar 660 g (3 cups) 440 g (2 cups)
What you do
Makes about 4 (240 mL) jars of jam
PREPARE sour cherries and
measure as for Sweet Cherry Jam.
OMIT lemon juice.
PROCEED with Sweet Cherry Jam
recipe above.
Sour Cherry Jam
Makes about 4 (240 mL) jars of jam
11
What you need Traditional or Reduced Sugar

WASH and pit plums. Finely chop plums and crush with a potato masher. Measure
required quantity of crushed plums.
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed
plums evenly over pectin. Pour lemon juice over plums. Add butter to help reduce
foaming.
PRESS jam button – the cook time will automatically default to 21 minutes. Press enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press cancel, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using an oven mitt. Skim foam, if necessary, from top of jam.
PRESERVE jam immediately using instructions on page 18.
Crushed plums 750 g (3 cups) 1 kg (4 cups)
(about 1 kg purchased weight for “Traditional“
or 1.25 kg for “Reduced Sugar”)
Ball® Jam Setting Mix with Pectin 3 tablespoons 3 tablespoons
Butter 1/2 teaspoon 1/2 teaspoon
Granulated sugar 660 g (3 cups) 440 g (2 cups)
What you do
Plum Jam
Makes about 4 (240 mL) jars of jam
12
Fully ripe plums that are soft but
not mushy, are ideal for making
the best jam. Hard, less-than-ripe
plums do not perform as well.
Good to know!
What you need Traditional or Reduced Sugar

13
Chile Jam
Green, red or yellow peppers, finely chopped 750 g (3 cups) 1 kg (4 cups)
Jalapeño chiles, finely chopped 35 g (1/2 cup) 35 g (1/2 cup)
Apple cider vinegar 150 ml (2/3 cup) 150 ml (2/3 cup)
Ball® Jam Setting Mix with Pectin 3 tablespoons 3 tablespoons
Butter 1/2 teaspoon 1/2 teaspoon
Granulated sugar 660 g (3 cups) 440 g (2 cups)
What you do
Makes about 4 (240 mL) jars of jam
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add peppers and
chile evenly over pectin. Pour vinegar evenly over peppers. Add butter to help reduce
foaming.
PRESS jam button – the cook time will automatically default to 21 minutes. Press enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press cancel, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using an oven mitt. Skim foam, if necessary, from top of jam.
PRESERVE jam immediately using instructions on page 18.
What you need Traditional or Reduced Sugar
To easily remove vein and seeds
from jalapeño peppers, remove
stem and cut in half lengthwise.
Using a spoon, scoop out vein
and seeds. For a hotter pepper
jelly, do not remove vein.
Good to know!

14
WASH, peel, and pit apricots. Finely chop apricots, and then crush with a potato masher.
Measure required quantity of crushed apricots.
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed
apricots evenly over pectin. Pour lemon juice over apricots. Add butter to help reduce
foaming.
PRESS jam button – the cook time will automatically default to 21 minutes. Press enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press cancel, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using an oven mitt. Skim foam, if necessary, from top of jam.
PRESERVE jam immediately using instructions on page 18.
Crushed apricots 750 g (3 cups) 1.25 kg (4 cups)
(about 1 kg purchased weight for “Traditional“
or 1.25 kg for “Reduced Sugar”)
Ball® Jam Setting Mix with Pectin 3 tablespoons 3 tablespoons
Butter 1/2 teaspoon 1/2 teaspoon
Granulated sugar 660 g (3 cups) 440 g (2 cups)
What you do
Apricot Jam
Makes about 4 (240 mL) jars of jam
What you need Traditional or Reduced Sugar

Mango Pineapple Chile Jam
Mangoes, peeled, pitted, chopped and crushed 750 g (3 cups) 1 kg (4 cups)
(about 1.25 kg purchased weight for “Traditional“
or 1.5 kg for “Reduced Sugar”)
Pineapple, finely chopped 125 ml (1/2 cup) 125 ml (1/2 cup)
Jalapeño chiles, finely chopped 35 g (1/2 cup) 35 g (1/2 cup)
Ball® Jam Setting Mix with Pectin 3 tablespoons 3 tablespoons
Butter 1/2 teaspoon 1/2 teaspoon
Granulated sugar 660 g (3 cups) 440 g (2 cups)
What you do
Makes about 4 (240 mL) jars of jam
PEEL and finely chop mangoes and then crush with a potato masher. Repeat with
pineapple. Combine and measure crushed fruits for required quantity. Remove seeds
and ribs from jalapeños and finely chop.
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add fruits and
jalapeno evenly over pectin. Add butter to help reduce foaming.
PRESS jam button – the cook time will automatically default to 21 minutes. Press enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press cancel, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using an oven mitt. Skim foam, if necessary, from top of jam.
PRESERVE jam immediately using instructions on page 18.
15
What you need Traditional or Reduced Sugar
To avoid chile burn, wear
disposable, plastic, kitchen
gloves. To easily remove vein
and seeds from jalapeño chiles,
remove stem and cut in half
lengthwise. Using a spoon,
scoop out vein and seeds. For a
hotter jam, do not remove vein.
Good to know!

Makes about 4 (240 mL) jars of jam
16
MEASURE required apple juice and balsamic vinegar in 945 mL or larger measuring jug.
Gradually whisk pectin into juice until fully incorporated. (Pectin will not be completely
dissolved at this time.)
POUR juice mixture into the Pot fitted with the Stirrer. Add rosemary sprig and butter to
help reduce foaming.
PRESS jelly button – the cook time will automatically default to 25 minutes. Press enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. The appliance will continue to
automatically stir the ingredients while it cooks. Stay within hearing/close proximity of
the Jam & Jelly Maker. The appliance will beep again at the end of the process signaling
jam cooking is complete. Press cancel and unplug the appliance.
REMOVE Stirrer using an oven mitt. Skim foam, if necessary, from top of jelly and remove
rosemary sprig.
PRESERVE jelly immediately using instructions on page 18.
100% Apple juice – no sugar or calcium added 625 ml (2-1/2 cups) 750 ml ( 3 cups)
Balsamic or white balsamic vinegar 175 ml (3/4 cup) 250 ml (1 cup)
Rosemary sprig (about 10 cm) 1 1
Ball® Jam Setting Mix with Pectin 4 tablespoons 4 tablespoons
Butter 1/2 teaspoon 1/2 teaspoon
Granulated sugar 660 g (3 cups) 440 g (2 cups)
What you do
For best results we recommend to using
store bought 100% Apple Juice. Either
concentrated or non-concentrated are
acceptable. Room temperature juice works
best. We do not recommend using a juice
variety with calcium added as it prevents a
good set. Be sure to look at your label for
any ingredient that includes calcium in the
name.
Good to know!
What you need Traditional or Reduced Sugar
Rosemary Balsamic Jelly

Quick Citrus Marmalade
Makes about 4 (240 mL) jars of marmalade
17
*WASH citrus. Remove thin outermost peel with a vegetable peeler. Finely chop peel
with a sharp knife or in a food processor. With remaining fruit, carve off and discard
as much of the white pith and membrane as possible and remove seeds. Finely chop
remaining citrus pulp by pulsing in a food processor or by hand, being sure to capture
juice. Measure processed peel and pulp for required quantity as indicated in table above.
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add citrus evenly
over pectin. Add butter to help reduce foaming.
PRESS jelly button – the cook time will automatically default to 25 minutes. Press enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press cancel, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
PRESERVE marmalade immediately using instructions on page 18.
2 oranges, 2 lemons, 2 limes 750 g prepared 1 kg prepared
(or any combination of citrus fruit citrus* (3 cups) citrus* (4 cups)
measuring 1.25 kg purchased weight)
Ball® Jam Setting Mix with Pectin 3 tablespoons 3 tablespoons
Butter 1/2 teaspoon 1/2 teaspoon
Granulated sugar 660 g (3 cups) 440 g (2 cups)
What you do
What you need Traditional or Reduced Sugar
Spice up marmalade by
adding 125 ml (1/2 cup) of
diced chile peppers to citrus
when adding to appliance.
Citrus Chile Marmalade

18
Preser ving Instructions
Make Jam or Jelly
Ready Set Go
Prepare your
ingredients
Select your
recipe settings
Get ready to
enjoy your jam
or jelly by
refrigerating,
freezing or
preserving.
Enjoy 3 Ways!
Enjoy now
Spread it on thick, then
save the rest for up to 3
weeks (in refrigerator).
Preserve & store
With Ball®Home Preserving
Products, jams can be
stored for up to 1 year.
Freeze
Freeze jam for up to 1
year, right in your Ball®
Glass Jars.
Enjoy now
Spread it on thick, then
save the rest for up to 3
weeks (in refrigerator).
Preserve & store
With Ball®Home Preserving
Products, jams can be
stored for up to 1 year.
Freeze
Freeze jam for up to 1
year, right in your Ball®
Glass Jars.
Enjoy now
Spread it on thick, then
save the rest for up to 3
weeks (in refrigerator).
Preserve & store
With Ball®Home Preserving
Products, jams can be
stored for up to 1 year.
Freeze
Freeze jam for up to 1
year, right in your Ball®
Glass Jars.
LADLE hot jam or jelly into hot* jars. Cool to room temperature, about 30 minutes.
Place lids and bands on jars. Label.
REFRIGERATE jam or jelly for up to 3 weeks or serve immediately to enjoy now.
LADLE hot jam or jelly into hot* jars leaving 1.25 cm (1/2 inch) headspace. Cool to
room temperature, about 30 minutes. Place lids and bands on jars. Label.
FREEZE jam or jelly for up to 1 year.
*Always heat jars before adding hot jam or jelly to prevent jar breakage. Jars can be heated various
ways. Wash and heat in the dishwasher. Alternatively, you can heat them in a large pot of simmering
water.
Headspace is the space between the food and the top of the jar. When freezing, food expands. By
leaving 1.25 cm (1/2 inch) headspace, you will allow for this expansion.
Glass jars with straight sides work best for freezing as they allow for food expansion that occurs during
the freezing process. We recommend Ball® Quilted Crystal Jelly Jars (240 ml/8 oz) or using the Ball®
Quilted Crystal Jelly Jars (135 ml/4 oz).
See page 20 for preserving instructions.
123

Shopping List
Ball® Jars with lids and bands. We recommend preserving jams and jellies in
Ball® Quilted Crystal Jelly Jars (240 ml/8 oz).
To Enjoy Now
For Preserving Only
Ball® Home Preserving Starter Kit plus large stockpot (at least 19 cm (7.5 in) high and
24 cm (9.5 in) in diameter) and lid.
* The Ball® Home Preserving Starter Kit is an excellent way to easily preserve your
jams and jellies especially if you do not already have a preserver. The kit provides
an affordable preserving rack with lifter. This fits into a large stockpot you probably
already have in your home. Beyond jam & jelly making, the kit comes with
240 ml/8 oz jars that you can use for homemade salsa or pasta sauce.
Helpful Tools
Ball® Preserving Rack with Lifter
Ball® Home Preserving Funnel
Ball® Jar Lifter
Ball® Bubble Remover & Headspace Tool
Ball
®
Jam Setting
Mix with Pectin
For Cooking
Ball® Quilted Crystal Jelly Jars (240 ml/8 oz)
19