- July 19th, 2012UnfeaturedWeekly Recipe:NonWeeklyPrep Time: 30 minutes
3 1/4 cups crushed strawberries (about three 1-lb containers)
3 tablespoons Ball RealFruit Classic Pectin
1/2 teaspoon butter or margarine
2 cups granulated sugar
Wash strawberries in cool, running water and drain. Remove stems and hulls. Crush berries one layer at a time using potato masher. Measure required quantity of berries and remaining ingredients for recipe; set aside. Sprinkle pectin evenly over bottom of pot fitted with 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 four minutes for appliance to sound four short beeps indicating the 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 and jelly maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug appliance, and immediately remove glass lid. Remove stirrer using a pot holder. Skim foam, if necessary, from top of jam. Preserve jam immediately, using one of the three ways listed below.
Spread on thick, then save the rest for up to three weeks in your refrigerator. Ladle hot jam or jelly into hot jars. Cool to room temperature, about 30 minutes. Place lids and bands on jars. Label.
Freeze jam for up to one year, right in Ball Glass Jars. Ladle hot jam or jelly into hot jars leaving 1/2 inch headspace. Cool to room temperature, about 30 minutes. Place lids and bands on jars. Label.
Preserve and Store:
With Ball Home Canning Products, jams can be stored for up to one year. Prepare your gear (while jam or jelly is being made in your Automatic Jam & Jelly Maker) and fill canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack or Canning Discovery Kit canning rack with lifter to the side until ready to use. Wash jars, lids and bands in hot, soapy water. Rinse well. Keep jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. Fill jars. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight. Place filled jars in the canning rack inside the canner, ensuring jars are covered by one to two inches of water. Place lid on canner. Bring water to gentle, steady boil. Process jars in boiling water for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for five minutes. Remove jars from water and cool. Check lids for seal after 12 to 24 hours. Check the seal. Press on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process. Store sealed jars in pantry for up to one year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.
Recipe and image provided by Ball Corporation.
**Recipe must be made with Ball FreshTECH Automatic Jam & Jelly Maker
- June 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
2 cups raspberries
1 apple, cored and diced
1 cup seedless green grapes, halved
1/2 cup celery, thinly sliced
1/2 cup raisins
1/2 cup raspberry yogurt
Garnish with 2 tablespoons sunflower kernels
Combine raspberries, apple, grapes, celery, and raisins in medium bowl. Stir in yogurt until just combined. Cover and refrigerate at least one hour. Recipe courtesy of Sun-Maid, sunmaid.com
- October 31st, 2011
Behold, the apple. An ancient fruit, the apple has held an honored place in the culinary history of humans for thousands of years.
- October 5th, 2011
Tired of throwing away your money on produce that quickly looses its firm appearance?
- December 1st, 2009
The term “superfruits” might make you think of cape-clad produce ready to leap to your nutritional rescue. In fact, many marketers want you to believe that mysterious fruits like mangosteens and goji berries have magical health-boosting properties.Fend off disease with these natural - and delicious - healers.By Molly Lyons
- October 1st, 2007Unfeatured
1 pomegranate (seeds only)
1 apple, cored and quartered;
each quarter cut in 1/2-inch-thick vertical slices
8 ounces pineapple chunks, drained
1 orange, peeled and sectioned
1 banana, peeled and cut in
2 kiwi, peeled and cut in
2 tablespoons fresh lemon juice
1 tablespoon agave nectar or honey
8 ounces low-fat plain yogurt
1/4 cup shredded coconut
2 tablespoons unsweetened
2 tablespoons coarsely
1 teaspoon vanilla extract
1. Toss the fruit with the lemon juice and agave nectar. Place in a serving bowl, or arrange on a serving platter.
2. In a medium bowl, combine yogurt, coconut, preserves, walnuts, and vanilla.
3. Toss the sauce with the fruit in the serving bowl, or place in a small bowl to serve as a dip for fruit on the platter.
Nutrition information per serving: Calories 186; Protein 4 g; Carbohydrates 38 g; Total Fat 4 g; Saturated Fat 2 g; Cholesterol 3 mg; Sodium 38 mg; Fiber 3 g
- July 1st, 2007Unfeatured
1/2 cup pomegranate juice
1/4 cup açai or mangosteen juice
1 cup frozen cherries
1 cup frozen blueberries
1 cup low-fat or fat-free vanilla yogurt
1 tablespoon honey
1 scoop vanilla-flavored whey protein
Garnish: whole blueberries and a sprig of fresh mint
Blend together in blender. Enjoy!
Nutrition information per serving: Calories 319; Protein 16 g; Carbohydrates 61.5 g; Total Fat 2.1 g; Saturated Fat 1.1 g; Cholesterol 22.5 mg; Sodium 96 mg; Fiber 3.6 g