No Cook Strawberry Banana Split Jam Recipes

STRAWBERRY BANANA JAM

Steps:

• Stem and crush or chop strawberries. Measure 2 cups into 6- or 8- quart sauce pot. Mash bananas and add one cup into the sauce pot with the berries. Add calcium water and lemon juice to fruit mix.
• Prepare jars and canner. Keep lids warm until ready to fill jars.
• Measure 2 cups sugar into separate bowl. Stir pectin powder into sugar.
• Bring fruit mixture to full rolling boil on high heat, stirring constantly. Quickly stir in sugar/pectin mixture. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat; skim off any foam with a metal spoon, if desired.
• Ladle into prepared jars, filling to within 1/4 inch of top. Wipe jar rims and threads. Cover with lids and screw bands. Tighten rings until snug.
• Process for 10 minutes in a water bath canner. Turn off heat, let sit five minutes (optional). Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals. Remove rings, date and label. Best quality if used within 18 months.

STRAWBERRY BANANA JAM

Steps:

• In a large stainless or enamel pot add the strawberries, bananas and the orange.
• Bring to a boil, stirring constantly, and boil for 10 min.
• Slowly add the sugar and lemon juice-you dont want to loose the"boil" and stir constantly until mixture reaches the gel stage.
• Remove from heat and skim off any foam.
• Ladle into hot sterilized jars to 1/4 inch head space.
• Process in a water bath for 5 minutes at altitudes up to 1000 feet.

LIGHT STRAWBERRY BANANA JAM

Steps:

• In a heavy non-aluminum pot, mash strawberries with potato masher.
• Stir in bananas and lemon juice, making sure pan is not more than half full.
• Combine pectin with 1/4 Celsius.
• of the sugar; stir into strawberry mixture.
• Bring to full rolling boil over high heat, stirring constantly; stir in remaining sugar.
• Cook, stirring, until fruit mix is in a full rolling boil that cannot be stirred down.
• Boil, stirring, for one minute.
• Remove from heat.
• Using metal spoon, stir and skim off foam for 5 minutes.
• Pour into five 1 Celsius.
• canning jars leaving 1/4 inch head space.
• Seal with prepared discs and bands.
• Process in boiling water bath for 10 minutes.
• Let cool.

NO-COOK STRAWBERRY JAM

Steps:

• In a blender or food processor finely chop strawberries.
• Measure 3¼ cups.
• I a 4-quart bowl combine measured fruit and lemon juice.
• Slowly add pectin stirring vigorously.
• Set aside 30 minutes, stirring occasionally.
• Add corn syrup; stir until well combined.
• Gradually stir in sugar until dissolved.
• Ladle into ½ pint freezer jars or containers, leaving ½ inch head space; cover tightly.
• Refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
• •Peach or Nectarine Jam: Omit strawberries.
• Peel and pit about 2½ pounds ripe peaces or nectarines.
• Finely chop in blender or food processor.
• Measure 3¼ cups; continue as above.
• •Apricot Jam: Omit strawberries.
• Peel and pit about 3 pounds ripe apricots.
• Finely chop in blender or food processor.
• Measure 3¼ cups; continue as above.
• •Apricot raspberry jam: Omit strwaberries.
• Peel and pit 1½ pounds ripe apricots.
• Finely chop in blender or food processor.
• Measure 2 cups.
• Fully crush about 1 to 2 pints ripe raspberries.
• Measure 1½ cups.
• Combine with measured apricots; continue as above.
• •Sweet Cherry Jam: Omit strawberries.
• Pit about 2½ pounds ripe sweet cherries.
• Finely chop in blender or food processor.
• Measure 3¼ cups; continue as above.

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.