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