Bananasplitfreezerjam Recipes

BANANA STRAWBERRY FREEZER JAM

Steps:

• Combine mashed bananas and strawberries in medium bowl; set aside.
• Combine sugar and freezer jam pectin in small bowl, stirring to blend evenly.
• Gradually stir pectin mixture into prepared fruit, stirring for 3 minutes.
• Ladle jam into freezer jars, leaving 1/2 inch headspace.
• Let jam stand to thicken, not to exceed 30 minutes.
• Serve immediately; refrigerate up to 3 weeks OR freeze up to one year.
• Yield: 5 - 8 oz. jars.

NO-COOK STRAWBERRY BANANA-SPLIT JAM

Steps:

• Mix fruit and sugar until well blended. Let stand 10 minutes.
• Bring water and pectin to boil in saucepan; boil 1 minute, stirring constantly. Add to fruit mixture; stir 3 minutes.
• Pour into clean jars or plastic containers. Cover with tight fitting lids. Let stand at room temperature until set. (This could take up to 24 hours). Store in freezer, or if jam will be used in 3 weeks, store in refrigerator.
• TIPS: Add 1/3 cup chocolate liqueur to jam mixture before pouring into jars.
• SERVING SUGGESTIONS: Warm jam, then use as a toppng for hot waffles, ice cream sundaes, or banana splits.
• For a quick and easy milk shake, add a spoonful jam to vanilla ice cream in a blender container. Add milk, then blend until thickened and smooth.

HOMEMADE BANANA SPLIT

Steps:

• Place ice cream scoops in a row in an oblong dish. Sprinkle almonds around the ice cream, then strawberry slices, and then banana slices. Place 1 cherry on top of each ice cream ball except the middle one. Put whipped cream on the middle ice cream scoop and top with remaining cherry. Drizzle with strawberry syrup.

BANANA SPLIT FREEZER JAM

Steps:

• Mix exactly 2 cups crushed strawberries and 1/2 cup mashed bananas in large bowl.
• Stir in sugar and lemon juice; let stand 10 minutes, stirring occasionally.
• Add chocolate syrup; mix well.
• Mix water and pectin in small saucepan.
• Bring to boil on high heat, stirring constantly.
• Continue boiling and stirring 1 minute.
• Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy.
• (A few sugar crystals may remain.) Fill clean plastic containers immediately to within 1/2 inch of tops.
• Wipe off top edges of containers; immediately cover with lids.
• Let stand at room temperature 24 hours.
• Jam is now ready to use.
• Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
• Thaw in refrigerator before using.