Over the summer, the folks at Ball sent me one of their new to FreshTECH Jam and Jelly Makers to try out. I spent a few weeks playing around with it and in early September, I wrote a blog post documenting how it works and how the jam I made turned out. You can read that post here.
Essentially, it’s a terrific tool for beginning jam makers focused on small batches, folks who don’t want to heat up their kitchens in the summer months, and anyone else who needs an extra hand when it comes time to preserve. If you make larger batches, really like using your stovetop and controlling the process (count me among that group), then it may not be the perfect appliance for you. Happily, there’s enough space in the canning world for all of us.
One of the limitations of the FreshTECH is simply that there aren’t a ton of recipes designed to make use of it at this time. However, the recipe developers over at Fresh Preserving (that’s Ball’s online home) are trying to change that. They are regularly adding new fruit and spice combinations to the website (click here to see all the currently available recipes) and are asking for input on which seasonal recipes they should work on creating in advance of the holiday months.
If there’s a particular preserve that you’d like to see, make sure to click over to the Ball Facebook and leave a suggestion. You can also tag them on Pinterest if you’ve made a preserve you think might be good transformed into one for the FreshTECH.
Now, for the fun part. They’ve given me a FreshTECH Jam and Jelly Maker to give away. If you want a shot a winning this unit, here’s what you do.
- Leave a comment on this post and share your favorite method for cooking preserves. Crock pot? Stove top? Dehydrator? FreshTECH?
- Comments will close at 11:59 pm east coast time on Saturday, November 3, 2012. Winner will be chosen at random and will be posted to the blog over the weekend.
- Giveaway open to US residents only (so sorry, far-flung friends).
- One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post. I do not accept submissions via email.