A few years ago we visited our daughter in Tacoma in July. I had bought a Ball FreshTech Jam and Jelly Maker and used it a few times at home, so we packed that along, anticipating a stop in Yakima to buy whatever fresh fruits would be available so that we could make jam – some to take home, some to leave in appreciation for the hospitality of our daughter and her family. Flats of blackberries, marionberries, apricots, peaches and plums soon filled the little space we had left for them in between the suitcases.
I have made a fair amount of jam and jelly, but this little machine is a wonder. Cut up the fruit, throw in the pectin and sugar, and 25 minutes later you have 2 pints of summer’s goodness, ready to water bath can or freeze. We have plenty of freezer space so I always freeze mine in pint containers. To make multiple batches leave the pot off the base between batches and allow the base to cool for 30 minutes before making another batch.
Go to the effort of getting the freshest strawberries and rhubarb available. Search out a local farm or pick-your-own operation. One quart container of strawberries and a pound of rhubarb is enough for two batches. Use pectin formulated for low sugar recipes.
– Joan, 19 June 2020
Heirloom tomato tart
- 2 cups (300 grams) fresh strawberries, hulled and coarsely crushed
- 11/2 cups (200 grams) fresh rhubarb, chopped into 1/2” pieces
- 2 tablespoons lemon juice
- 3 tablespoons pectin for low-sugar jams/jellies
- 1/2 teaspoon butter, optional
- 21/2 cups (500 grams) sugar
Stir together the strawberries, rhubarb, and lemon juice. Sprinkle the pectin on the bottom of the pot, then add the fruit/lemon juice mixture. You can add the butter to help reduce foaming, but I usually don’t. Press “JAM.” The machine will automatically show 21 minutes. Push “ENTER” and it will begin stirring. After 4 minutes the machine will beep. Add all of the sugar and cover. Stay within earshot so you don’t miss the beep when time is up. Remove the cover and immediately pour the jam into prepared containers. To process in a water bath, pour the hot jam into sterilized pint jars, seal and process for 10 minutes. To freeze, pour hot jam into clean containers and set aside to cool completely on a wire grid before covering and freezing. Let them cool naturally – no fans or putting them in the refrigerator to hurry up the cooling.