Operation Manual

Champagne Blush Jelly
Makes about 6 half pint (8 oz) jars of jelly
Bottled raspberry juice 3 cups
Lemon juice 1/4 cup
Ball
®
brand RealFruit
®
Classic Pectin 3 tbsp
Butter or margarine (optional) 1/2 tsp
Granulated sugar 4 cups
Champagne 1-1/4 cups
Ball
®
brand Half Pint (8 oz) Glass Preserving Jars 6
with Lids and Bands
What you do:
What you need:
1. REMOVE Inner Pot from Appliance. Remove Rack; set aside.
Fill Inner Pot with warm tap water to fill line. Return Inner Pot to
Appliance. Place Rack back into Inner Pot. Place empty jars onto
Rack in Inner Pot. Set preserving lids and bands aside in your work
space. Close and lock Appliance Lid.
2. PRESS Pre-Heat button, then press Start. The red Pre-Heating
light will illuminate, and the Appliance will begin pre-heating your
jars. In the meantime, you can start making your jelly. Jars will be
pre-heated when the green Ready light is flashing. Keep jars
in Appliance, with Lid closed and locked, until ready to fill with jelly.
1. COMBINE raspberry juice and lemon juice in an 8-quart saucepan.
Gradually stir in Ball
®
brand RealFruit
®
Classic Pectin. Add butter,
if using. Bring mixture to a full rolling boil that cannot be stirred
down, over high heat, stirring constantly.
2. ADD entire measure of sugar, stirring to dissolve. Return mixture to
a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from
heat. Stir in champagne. Skim foam, if necessary, from top of jelly.
36
Make Your Jelly
Recipes
Pre-Heat Your Empty Jars