Ball FTJMAU-15-01 Quick start manual - page 17
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