Get recipes in your inbox
Sign Up!

A Feast For The Eyes

Cooking Blog

How to Make Fresh and Easy Homemade Strawberry-Vanilla and Strawberry-Raspberry Preserves

by | 73 Comments

Jump to Recipe Print Recipe

How to Use the Ball Jam and Jelly Maker for Small Batch Canning

Homemade Preserves are surprisingly easy to make. Nowadays, there are more modern techniques to learn how to can your own summer fruits. I’ve made a Strawberry-Vanilla and a Strawberry-Raspberry version that is perfect for your morning toast, or scones. The recipes are for small batch canning, so the work load is much quicker. The sky is the limit as to what summer fruit flavors you want to create.

 

Last year, I participated in National Can-It-Forward Day, sponsored by Ball Canning.  I had fun trying out their newest product, the Home Canning Discovery Kit.  


This Home Canning Discovery Kit is a terrific way for beginners to discovery that making your own jam is easy and fun to do!  The kit provides an easy and affordable way to start canning in just three simple steps. This kit is designed to demystify the home canning process and make fresh preserving accessible, for even the most novice canner. Whether a person has limited kitchen space or looks to preserve a handful of fresh produce from the farmer’s market, the kit offers a beginner’s approach to small-batch canning..

Last year, I saw their new “Jam & Jelly Maker“, and I longed to own one.  Christmas arrived early for me, when Ball Canning sent me one of these to try, along with a supply of their Real Fruit Classic Pectin. Included with the Jam & Jelly Maker is a recipe book, with a selection of jam and jelly recipes to get me started.
 

My two favorite jams are Apricot-Pineapple and Strawberry.  We have an organic farm just down the road from where we live. I was fortunate to pick up six generous pints of juicy, red, strawberries that were picked just that morning.  Since I already have traditional strawberry jam, and a Strawberry-Balsamic on my blog, I decided to make a Strawberry-Vanilla version. What do you know?!  Page 8 of the recipe booklet, that came with the jam maker, had such a recipe.  My husband set up the jam maker, and I washed and hulled 4 pints of berries.  I decided to make the reduced-sugar version (2 cups instead of 3 1/2 cups).

I crushed enough berries to equal 3-1/4 cups (about 4 pints), measured out 3 tablespoons of Ball Real Fruit Classic Pectin, and 1/2 teaspoon of butter.  You turn the machine on, by pressing the “jam” button and the stirrer mixes the pectin and fruit.  Four minutes later, there’s a beep that tells you to add your sugar (and, in this case, the vanilla bean paste).  The lid gets placed on, and you can go on to other things– like cleaning up the kitchen. In my case, I prepared my jars by sterilizing them with the Discovery Kit basket (see below).

The Ball Jam and Jelly maker is a time saver for small batch canning.  However, you can still use a pot on the stove– just like our grandmother’s did!

Instead of adding 1/4 a vanilla bean, I used my favorite Vanilla Bean Paste.  I have nothing against vanilla beans– they’re fantastic. But, they can be expensive and I don’t always have them on hand.

I buy this product at my local Whole Foods, and it’s less expensive than vanilla beans.  It has the texture of honey, and you can see flecks of vanilla beans.  The product still imparts that vanilla bean flavor.  One tablespoon of vanilla bean paste = 1 vanilla bean or one tablespoon of pure vanilla extract.

I usually share step-by-step photos on how I make recipes. Instead, I will embed a video that shows you how easy and fast it is to make jam.  In 25 minutes, the jam maker beeped and I had a beautiful thick jam!

There are three ways to store the jam:

  • Ladle the hot jam/jelly into hot jars (never into cold jars, as they could crack), cool to room temperature, then  refrigerate and eat within 3 weeks
  •  Ladle the hot jam into hot jars (or into plastic freezer storage jars) and freeze for up to 1 year
  • Or, my favorite was is to “water can” the jam to preserve the jam/jelly to be stored in a cool, dry place.

I do have a Ball Small Batch Water Canning Kit, which is perfect for making large batches of jams, or jellies (and I can usually make 5-6 pints of jam/jelly at a time). It takes a lot of water and the pot is really big!  The Jam & Jelly Maker makes a small batch of product– 2 pints total. I used 4 1/2-pint jars, which fits perfectly in my Discovery Kit basket, along with  stock pot. I sterilize my jars by bring them to a boil. There is a handle so you can just lift the entire basket out, to drain, but I use my “jar lifter“.

 The jars are nice a hot, so I ladled the jam, using a funnel
.
Once all the jars were filled, return the jars  to the “basket” and bring the water to a gentle, steady boil. After 10 minutes, turn off the heat, removed the lid and let the jars stand for 5 minutes. The lids are self-sealing, and I love hearing that metallic “pop” as each jar is all set for room temperature storage.
 

The jam maker was so easy to use, and so much fun, that I waited 30 minutes for the machine to cool so I could make another flavor of jam. On a whim, I crushed 2 pints of raspberries and enough strawberries to equal 2 2/3 cups.  This time I used the traditional recipe by adding 3 1/3 cups sugar, and a tablespoon of vanilla bean paste.  25 minutes later, I had four more jars of jam– with a different flavor. Fun, fun, fun!

TASTING NOTES:  My husband liked the reduced-sugar Strawberry-Vanilla. The notes of vanilla were subtle and a perfect balance. The jam wasn’t as sweet as we’re used to, but that’s not a bad thing.  I absolutely loved the Strawberry-Raspberry Vanilla jam! Craig thought it was a little tart, but I disagree. I don’t mind raspberry seeds, but there are some folks who don’t like that– so be forewarned!

JAM MAKER REVIEW:  I found that the jam/jelly maker was really user-friendly. It’s important to know that you need to use only the Ball Real Fruit Classic Pectin. Using any other brand can’t guarantee perfect results.  Both jams turned out to be thick, and gorgeous in color.   Just know, that you will not get more than 2-3 pints of jam, per batch.  I don’t mind, one bit, because I have so many flavors that I’d love to create.  In fact, I’m anxious to find sugarless fruit juices so I can create some jelly flavors– starting with traditional grape jelly!  My son asked me if the machine is worth $99.00.  (The last that I looked, it is on sale on Amazon for less than that)  That’s a tricky answer.  I’d say, if it’s in your budget, and you’ve always wanted to make your own jam (or are an experienced canner, and don’t mind the small batch yield), go for it!  It’s pretty fool-proof.  It cleans up so easily, as the pot has a non-stick coating.

This morning, I baked Vanilla Bean Scones, to enjoy the homemade jam.

If you’ve always wanted to learn how to make your own homemade jams, but don’t want to make a big investment, I’d start with the Home Canning Discovery Kit.   


DISCLOSURE: Though Ball Canning is sponsoring my giveaway, and provided the Jam & Jelly Maker and canning supplies, my opinions are my own. 

Here’s the video on how the Ball Jam & Jelly Maker Works.  The recipe cards, for the jams that I made are below.

 

NOTE: While this is an old post, and my contest giveaway is long over, this is a recipe that I still make, to this day.

Homemade Preserves are surprisingly easy to make. Nowadays, there are more modern techniques to learn how to can your own summer fruits. I've made a Strawberry-Vanilla and a Strawberry-Raspberry version that is perfect for your morning toast, or scones. The recipes are for small batch canning, so the work load is much quicker. The sky is the limit as to what summer fruit flavors you want to create.
Print Recipe
No ratings yet

Fresh and Easy Strawberry-Raspberry Preserves (Ball Jam & Jelly Maker)

Homemade Preserves are surprisingly easy to make. Nowadays, there are more modern techniques to learn how to can your own summer fruits. I've made a Strawberry-Raspberry version that is perfect for your morning toast, or scones. The recipes are for small batch canning, so the work load is much quicker. The sky is the limit as to what summer fruit flavors you want to create.
Prep Time30 minutes
Cook Time25 minutes
optional water canning time15 minutes
Total Time1 hour 10 minutes
Course: Condiment, Condiments
Cuisine: American
Servings: 4 pints
Author: Debby – www.AFeastfortheEyes.net

Equipment

  • Ball Jam and Jelly Maker Amazon link is in the post (optional)
  • large pot in lieu of a Ball Jam and Jelly Maker
  • Canning jars and lids
  • canning pot or large stock pot

Ingredients

  • 2 pint raspberries NOTE: Total fruit should equal 2 2/3 (I used thawed, frozen raspberries to room temperature)
  • 1 pints fresh strawberries rinsed and well drained
  • 3 tablespoons Ball RealFruit Classic Pectin
  • 1/2 teaspoon butter
  • 3 ⅓ cups granulated sugar
  • 1 tablespoon Vanilla Bean Paste or 1/4 vanilla bean, split in half lengthwise

Instructions

  • Wash the strawberries in cool running water and drain. Remove the stems and hulls.
  • Wash the raspberries, if using fresh. Likewise, if using frozen raspberries, thaw and drain of excess juice. Crush berries, one layer at a time, with a potato masher.
  • Tip: I use very quick pulses, in my food processor, to break down the strawberries into large chunks, then use a potato masher to crush them, much easier to do, with less elbow grease!

If using the Ball Jam/Jelly maker:

  • Sprinkle the pectin evenly over the Pot fitted with the Stirrer. Add crushed strawberries and vanilla (if using) evenly over the pectin. Add butter/margarine to help reduce foaming.
  • Press “Jam” button, the cook time will automatically default to 21 minutes. Press enter.
  • Wait 4 minutes for the appliance to sound 4 short beeps, indicating that it is time to add the sugar. Add sugar gradually while Stirrer continues running. Place the glass lid on the pot.
  • The appliance will continue to automatically stir your ingredient while it cooks. Stay within earshot of the Jam & Jelly Maker the appliance will beep again a the end of the process signaling jam cooking is complete.
  • Press cancel, unplug the appliance immediately and immediately remove the glass lid.
  • Remove stirrer using a pot holder. Skim foam, if necessary, from top of jam.

If using a large pot over the stove (in lieu of the Jam and Jelly Maker Machine)

  • Follow the above directions on the stove in a large sauce pan.

Preserve jam immediately by one of three ways:

  • Ladle the hot jam/jelly into sterilized hot jars (never into cold jars, as they could crack), cool to room temperature, then refrigerate and eat within 3 weeks.
  • Ladle the hot jam into hot jars (or into plastic freezer storage jars) and freeze for up to 1 year.
  • Or, my favorite was is to "water can" the jam to preserve the jam/jelly to be stored in a cool, dry place. Ladle the preserves into sterilized hot jars. Seal with a lid and place into a large pot with a rack. Boil for 5-10 minutes. Remove. Listen for the "pop" that the jar is sealed. Allow to completely cool. Can store in a cool plate for a year (maybe more).

Notes

Recipe source: Adapted from Ball Canning Discovery Kit
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
debby

Related posts:

The Best Browned Butter Milk Chocolate Toffee Cookies
Healthy Rainbow Fresh Fruit Place with a Cream Cheese Dip and Banana Sauce
Tuscan Tortellini Salad with Spinach and Sun-Dried Tomatoes
How to Make Vanilla Meringue Cookies and Mini Pavlovas
New Mexico Pork Adovada
The Best Grilled Hawaiian Style Huli Huli Chicken

Comments

  2. Kat says

    I liked Ball Canning on Facebook. I've always been interested in canning, I was just never confident enough to try it. Now I will have to give it a shot.

    Reply

  20. Anonymous says

    My Mom and the four of us girls made all sorts of jam growing up in Canada. Fruit from the Okanagan Valley in BC was the best! Now I live in SOCAL and would love to start again.
    ]Glad to have you back Debby
    !

    Reply

  25. Wave Watcher says

    So glad to hear you are feeling better. My current favorite jam is olallieberry, but it used to be strawberry. Your post with vanilla in it sounds delicious. Will go to farmers' market soon to try out the recipe.

    Reply

  38. Christine says

    Wow between you and the video, it looks so easy. I've always shied away from the hot process canning for some reason. This is amazing! I'd love to give it a shot.

    Reply

  41. Lynn says

    Fig jam, whether laced with something or in the buff is top on my list. Although my strawberry rhubarb was't shabby this year 😉 I saw a Thai Strawberry listed as Ally's favorite here. Would be interested to know what she adds to make it Thai. Keep on canning!

    Reply

  42. Melinda says

    Okay, I liked Ball Canning on FB. Also, my favorite jam/jelly is Schwartau extra Rosehip jam. There is nothing quite like it. I have made strawberry preserves in the past, but each time the preserves were too sweet for me. I think I'll give your recipe a try. Thanks!

    Reply

  44. Pat says

    I liked Ball Canning on Facebook and I have always wanted to learn how to can like my grandmother. I have all her old canning jars in my shop but haven't gotten around to using them.

    Reply

  55. Bill says

    I grew up always having access to my any number of jams and jellies that my grandmother made. I've never made any and you've motivated me to try. This strawberry jam looks fabulous!

    Reply

  66. sharonjo says

    My son's girlfriend made us some strawberry-rhubarb jam this summer. It was delicious–my new favorite! Thank you for a lovely giveaway.

    sharonjo at gwtc dot net

    Reply

  72. admin says

    Dear Anonymous:
    Times have changed. It used to be that if you heated non-stick at too high a temperature, it was believed that toxic fumes could cause harm. Technology is much different, and the jam maker doesn't get that hot. Suit yourself, but I'm still alive and well to tell the story!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get recipes in your inbox
Sign Up!
bACK TO TOP