UK FreshTECH Jammer RecipeBook 0

Sweet
and
Simple
Recipe Book | Quick Start Guide
Model FTJM-AU-15-01
Welcome to the lip-smacking world of
JAMS & JELLIES

What is Jam?
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.
What is Jelly?
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 Pectin?
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.
Simple as 1, 2, 3
1 2 3
Just add fruit, ...turn it on... ...serve and enjoy

pectin and sugar... y our delicious,
homemade jam!
1
2
Quick Start Guide
Parts Diagram
1. Glass Lid
2. Stirrer
1
3. Pot
4. Heating Surface
5. Base
6. Control Panel
7. Removable Cord
2 Parts Needed when Making Jam:

• Base
• Pot
• Stirrer
• Removable Cord
• Glass Lid*
3 * Glass Lid not required for the
Rosemary Balsamic Jelly recipe
5
When unpacking your
Jam & Jelly Maker
6 from the box, please
ensure to remove the
knob from the upper
7 right hand corner of
the insert.
Note: Knob may be in
another section of foam packaging.
Control Panel Diagram

a b f e
a. Cancel button
b. Enter button
c. Jam button
d. Jelly button
e. Increase / Decrease Time
jam jelly f. LED Display
c d
3
Assembling the Unit for Jam and Jelly Making
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 countertop 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.
Figure 1 Figure 2
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 3 Figure 4
4
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 programs include 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.
• Thesecond 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.
• TheStirrer 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.
5
• Forbest 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.
• Anyfoam 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.
• Followall 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 “--”.
6
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.
7
Strawberry Jam
Makes about 4 (240 mL) jars of jam
What you need Traditional or Reduced Sugar

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)
What you do
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.
Strawberry Jam Recipe Variations

Strawberry Lavender Jam: Add 1-2 teaspoons finely chopped culinary 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.
8
Berry Jam
Raspberry or Blackberry

Crushed berries 750 g (3 cups) 1 kg (4 cups)
What you do
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.
berries evenly over pectin. Add butter to help reduce foaming.
time to add sugar.
Mixed Berry Jam

Use 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).
9
Kiwi Lime Jam

Kiwi fruit, peeled and chopped 1 kg (3 cups) 1.25 kg (4 cups)
(about 1.25 kg purchased weight for “Traditional”
Lime zest 1 teaspoon 1 teaspoon
What you do
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.
time to add sugar.
10
Sweet Cherry Jam

Crushed sweet cherries 750 g (3 cups) 1 kg (4 cups)
Bottled lemon juice 45 milliliters 45 milliliters
What you do
WASH, stem and pit cherries. Crush with a potato masher. Measure required quantity of
crushed cherries.
cherries evenly over pectin. Pour lemon juice over cherries. Add butter to help reduce
foaming.
time to add sugar.
Sour Cherry Jam

PREPARE sour cherries and

measure as for Sweet Cherry Jam.
OMIT lemon juice.
PROCEED with Sweet Cherry Jam

recipe above.
11
Plum Jam

Crushed plums 750 g (3 cups) 1 kg (4 cups)
What you do
WASH and pit plums. Finely chop plums and crush with a potato masher. Measure
required quantity of crushed plums.
plums evenly over pectin. Add butter to help reduce foaming.
time to add sugar.
Good to know!
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.
12
Chile Jam

Finely chopped, seeded green, red 750 g (3 cups) 1 kg (4 cups)
or yellow peppers (about 2 large)
Finely chopped, seeded, deveined 35 g (1/2 cup) 35 g (1/2 cup)
jalapeño chiles (about 3 small)
Apple cider vinegar 150 ml (2/3 cup) 150 ml (2/3 cup)
What you do
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add peppers and
chiles evenly over pectin. Pour vinegar evenly over peppers. Add butter to help reduce
foaming.
time to add sugar.
Good to know!
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 hotter Chile Jam,
do not remove vein.
13
Apricot Jam

Crushed apricots 750 g (3 cups) 1.25 kg (4 cups)
Bottled lemon juice 45 milliliters 45 milliliters
What you do
WASH, peel, and pit apricots. Finely chop apricots, and then crush with a potato masher.
Measure required quantity of crushed apricots.
apricots evenly over pectin. Pour lemon juice over apricots. Add butter to help reduce
foaming.
time to add sugar.
14
Mango Pineapple Chile Jam

Peeled, pitted, chopped, crushed mangoes 750 g (3 cups) 1 kg (4 cups)
(about 1.25 kg purchased weight for “Traditional”
Finely chopped pineapple (about 1/2 medium) 125 ml (1/2 cup) 125 ml (1/2 cup)
Finely chopped, seeded, deveined 35 g (1/2 cup) 35 g (1/2 cup)
jalapeño chiles (about 3 small)
What you do
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 veins from jalapeños and finely chop.
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add fruits and
jalapeño evenly over pectin. Add butter to help reduce foaming.
time to add sugar.
Good to know!
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.
15
Rosemary Balsamic Jelly

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
What you do
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
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
jelly 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.
Good to know!
For best results we recommend 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.
16
Quick Citrus Marmalade
Makes about 4 (240 mL) jars of marmalade

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)
What you do
*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 prepared 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
time to add sugar.
REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
PRESERVE marmalade immediately using instructions on page 18.
Citrus Chile Marmalade

Spice up marmalade by
adding 125 ml (1/2 cup) of
diced chile peppers to citrus
when adding to appliance.
17
Preserving Instructions
Make Jam or Jelly
1 Ready 2 Set 3 Go
Prepare your Select your Get ready to
ingredients recipe settings enjoy your jam
or jelly by
refrigerating,
freezing or
preserving.
Enjoy 3 Ways!
Enjoy now
Spread it on thick, then
Enjoy now
save the rest for up to 3
weeks (in refrigerator).
Spread it on thick, then
save the rest for up to 3
LADLE hot jam or (in
weeks jelly into hot* jars. Cool to room temperature, about 30 minutes.
refrigerator).
Place lids andPreserve
bands on &jars. Label.
store
With
REFRIGERATE jamBall or
Home®
Preserving
jelly for up to 3 weeks or serve immediately to enjoy now.
Preserve & store
Products, jams can be
*Always heat jarsstored
With
for up
before to 1 year.
adding
Ball® Home hot jam or jelly to prevent jar breakage. Jars can be heated various
Preserving
ways. Wash andProducts,
heat in jams
the dishwasher.
can be Alternatively, you can heat them in a large pot of simmering
water. Do not overheat
stored forglass
up to 1jars
year.or expose jars to open flame as overheated glass can fracture.
Freeze
Freeze jam for up to 1
Freeze
year, right in your Ball®
Glass
FreezeJars.
jam for up to 1
Glass Jars.
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.

Headspace is the space between the food and the top of the jar. When freezing, food expands. By
Enjoy
leaving 1.25 cm (1/2 now
inch) headspace, you will allow for this expansion.
Glass jars with straight
Spread itsides work
on thick, best for freezing as they allow for food expansion that occurs during
then
save the
the freezing process. We rest for up to 3 Ball® Quilted Crystal Jelly Jars (240 ml/8 oz) or using the Ball®
recommend
weeksJars
Quilted Crystal Jelly (in refrigerator).
(135 ml/4 oz).
Preserve & store

With Ball® Home Preserving
Products, jams can be
stored for up to 1 year.
See page 20 for preserving instructions.

Freeze
Freeze jam for up to 1
Glass Jars.
18
Shopping List
For Cooking
® am S
etting
Ball Jith Pectin
Mix w
To Enjoy Now
Ball® Jars with lids and bands. We recommend preserving jams and jellies in
Ball® Quilted Crystal™ Jelly Jars (240 ml/8 oz).
Ball® Quilted Crystal™ Jelly Jars (240 ml/8 oz)
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
19
Preserving Instructions
GETTING STARTED
(while jam or jelly is being made in your Automatic Jam & Jelly Maker)
FILL preserver or stockpot half full with water. Place lid on preserver. Heat to a
simmer. Put preserving rack or Ball® Home Preserving Starter Kit rack with lifter
aside 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 minimise risk of breakage when filling
with hot jam or jelly. You can heat them in your preserver, stock pot of simmering
water, or in a heated dishwasher. Set lids and bands aside.
1 FILL YOUR JARS

LADLE hot jam or jelly into hot jars, one at a time, leaving 0.65 cm (1/4 in)
headspace. Wipe any jam or jelly from the rims of the jars. Centre lids on jars.
Twist on the bands until fingertip tight.
2 BOIL JARS TO PRESERVE

PLACE filled jars in the preserving rack inside the preserver, ensuring jars
are covered by 2.5-5 cm (1-2 in) of water. Place lid on preserver. 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 5 minutes.
REMOVE jars from water and cool. Check lids for seal after 12 to 24 hours.
3 STORE UP TO 1 YEAR!
PRESS on centre 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 1 year. Jars may be stored without
bands. If storing the jars with bands on, dry the inside of bands to remove
moisture.
*For altitudes above sea level, increase processing time: 5 minutes for 1,001 to 3,000 ft (305 to 914 m);
10 minutes for 3,001 to 6,000 ft (915 to 1,828 m); 15 minutes for 6,001 to 8,000 ft (1,829 to 2,428 m);
20 minutes for 8,001 to 10,000 ft (2,429 to 3,048 m).
20
Troubleshooting Guide
Observed Issue Cause What to do
The freshTECH Appliance will Check to see that the Plug the appliance in and
not turn on when I push the appliance is plugged in. look at the Display for
buttons. flashing “--”.
The Cooking Pot is not heating The Pot is not seated Reposition the Pot on the
sufficiently. properly on the Heating Base per instruction manual.
Surface. Ensure the handles are at
the positions 3 o’clock
and 9 o’clock.
The jam / jelly Ensure that the program

process was not has begun and that all steps
initiated. from the recipe book were
followed.
The Display is showing “E1”. The temperature in the Pot Press the cancel button.
has exceeded the maximum “CO” will then appear in the
temperature allowed for display signaling the unit is
cooking and the unit has in cooling mode. Wait until
turned off. “--” appears indicating the
unit is cool and ready to
begin again.
Check that the Pot is

correctly seated onto the
Heating Surface.
There is no fruit or juice Add the fruit or juice

inside the Cooking Pot. specified in the recipe
book into the Pot. Follow
the instructions to restart
the jam or jelly process.
The Display is showing “CO”. The appliance is cooling The cooling process
down after the jam/jelly is necessary for all
making cycle is complete. components to cool
Cooling time is down between separate
approximately 30 minutes. batches.
Wait for machine to

display “--” which
indicates the appliance
has cooled and is ready
for the next batch.
The Stirrer is not turning. The Stirrer is not seated Gently push the Stirrer
properly and not engaged down to engage the motor
with the motor. to the stirrer shaft.
There is a crackling sound There is jam or sugar that Press the cancel button
and smoke is emitting from has spilled onto the Heating and then unplug the power
the bottom of the Pot. Surface. cord.
Remove Pot, wait for

components to cool and
wipe off any residue left
on the heating element.
If the problem persists

contact Customer
Support.
21
Observed Issue Cause What to do
My jam or jelly is too soft. Proportions of fruit, fruit Follow your recipe
juice, sugar and/or pectin ingredient list for correct
were not in balance. measures. Do not alter the
amounts.
Lemon juice was specified Add lemon juice as
in ingredient list but was specified in your recipe.
not added.
Pectin was not dissolved Follow your recipe for

properly before adding proper ingredient addition.
sugar OR all ingredients Sugar should be added
were added to the Pot at after first 4 minutes.
the beginning.
Too large a batch was Follow your recipe for

made at one time. correct measures. Do not
double recipes.
Fruit used was too ripe. Use freshly ripened fruit,
not overly ripe fruit.
Wrong type of pectin Recipes in this booklet
was used. require Ball ® Jam Setting
Mix with Pectin. Other
pectin types are not
interchangeable.
Fruit was pureed or Crush fruit using a potato
chopped in a food masher as specified
processor or blender. in recipe.
Not enough cooking time Reference recipe for
was used. correct cooking time.
My jam or jelly is too thick Too much sugar was added Follow your recipe
and/or has too firm a gel. or too much pectin was for correct measures.
added. Heating jam or jelly in
microwave for 15 seconds
may soften gel.
Jam or jelly was cooked Reference recipe for

too long. correct cooking time.
My jam or jelly is burning/ The Stirrer was omitted. Make sure Stirrer is
scorching on the bottom of engaged with Pot.
the Pot.
The Stirrer is not Push the Stirrer down
rotating because it is not gently to engage motor
seated properly on the Pot. to the stirrer shaft.
My jam or jelly is boiling over Too large a batch was made Do not double recipes.
the sides of the Pot. at one time.
22
Cleaning your Jam & Jelly Maker
After Use
Note: It is recommended that you clean the appliance between uses.
1. ALWAYS turn your Jam & Jelly Maker off by pressing the cancel button and unplugging
the power cord from the power source. Allow to cool completely before cleaning.
2. The Glass Lid, Stirrer and Pot can all be washed in the dishwasher or with hot soapy water.
3. Do not use abrasive cleaning compounds or scouring pads. A cloth, sponge or rubber
spatula will usually remove more stubborn residue.
4. The Glass Lid will not withstand sudden temperature changes.

DO NOT wash a hot lid in cold water.
5. The appliance Base may be cleaned with a soft cloth and warm soapy water.
Wipe dry. Do not use abrasive cleaners.
WARNING! As with any cooking appliance, metal and plastic parts can become
extremely hot. Always allow the appliance to cool completely before cleaning;
about 30 minutes.
CAUTION! Never immerse the appliance Base in water, in other liquids

or place in the dishwasher.
©2015 Hearthmark, LLC doing business as Jarden Home Brands. All rights reserved.
Distributed by Mapa Spontex UK Limited, Berkeley Business Park, Wainwright Road,
Worcester, WR4 9ZS, UK.

and Ball® are trademarks of Ball Corporation, used under license.
Visit us online at www.freshTECHJamMaker.co.uk

for more exciting ideas, tips and delicious recipes!
PN 144503
Printed in China PATENT PENDING Model FTJM-AU-15-01

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Recipe Book | Quick Start Guide

JAMS & JELLIES

Just add fruit, ...turn it on... ...serve and enjoy

2 Parts Needed when Making Jam:

Control Panel Diagram

A. Place the Base on a level surface such as a countertop or sturdy table.

• Both jam and jelly programs include two steps:

• Anyfoam that accumulates during the jam or jelly making process

• Followall recipe instructions to completion. If a mistake is made in

• Room temperature juice works best.

• We do not recommend using a juice variety with calcium added as it

What you need Traditional or Reduced Sugar

PRESERVE jam immediately using instructions on page 18.

Strawberry Jam Recipe Variations

What you need Traditional or Reduced Sugar

PRESERVE jam immediately using instructions on page 18.

Mixed Berry Jam

What you need Traditional or Reduced Sugar

PRESERVE jam immediately using instructions on page 18.

What you need Traditional or Reduced Sugar

PRESERVE jam immediately using instructions on page 18.

Sour Cherry Jam

PREPARE sour cherries and

OMIT lemon juice.

PROCEED with Sweet Cherry Jam

What you need Traditional or Reduced Sugar

PRESERVE jam immediately using instructions on page 18.

Fully ripe plums that are soft but

What you need Traditional or Reduced Sugar

PRESERVE jam immediately using instructions on page 18.

What you need Traditional or Reduced Sugar

PRESERVE jam immediately using instructions on page 18.

What you need Traditional or Reduced Sugar

PRESERVE jam immediately using instructions on page 18.

What you need Traditional or Reduced Sugar

PRESERVE jelly immediately using instructions on page 18.

For best results we recommend using

What you need Traditional or Reduced Sugar

PRESERVE marmalade immediately using instructions on page 18.

Citrus Chile Marmalade

FREEZE jam or jelly for up to 1 year.

Preserve & store

See page 20 for preserving instructions.

Ball® Quilted Crystal™ Jelly Jars (240 ml/8 oz)

For Preserving Only

1 FILL YOUR JARS

2 BOIL JARS TO PRESERVE

The jam / jelly Ensure that the program

Check that the Pot is

There is no fruit or juice Add the fruit or juice

Wait for machine to

Remove Pot, wait for

If the problem persists

Pectin was not dissolved Follow your recipe for

Too large a batch was Follow your recipe for

Jam or jelly was cooked Reference recipe for

4. The Glass Lid will not withstand sudden temperature changes.

CAUTION! Never immerse the appliance Base in water, in other liquids

Visit us online at www.freshTECHJamMaker.co.uk

• We do not recommend using a juice variety with calcium added as it