Ball publishes a recipe for apple freezer jelly and a recipe for bread and butter pickles. The apple freezer jelly recipe calls for the use of Ball RealFruit liquid pectin and Ball 8-ounce plastic freezer jars, while the bread and butter pickle recipe calls for the use of Ball bread and butter pickle mix and Ball quart fresh preserving jars.
To make the apple freezer jelly, dissolve 3 1/2 cups of sugar in 1 3/4 cups of unsweetened apple juice in a bowl before pouring in 3 ounces of Ball liquid pectin and 2 tablespoons of lemon juice. Stir the mixture for three minutes, and then divide it amongst 4 Ball freezer jars. Cover the jars, and chill the jelly until it sets. This apple jelly keeps well in the refrigerator for up to three weeks or in the freezer for up to one year.
To prepare the bread and butter pickles, trim the ends from 3 1/2 pounds of pickling cucumbers, and slice the cucumbers into 1/2-inch pieces before placing them in a bowl. Boil 2 1/2 cups of vinegar, 2 1/2 cups of sugar and 1/4 cup of Ball bread and butter pickle mix in a saucepan, and pour the hot liquid over the cucumbers. Allow the mixture to cool completely before transferring the cucumbers into 2 Ball fresh preserving jars and topping them with the pickling liquid. Cover the jars, and store the pickles in the refrigerator for up to three months.