Strawberrybananajam Recipes

STRAWBERRY BANANA JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars (7 each 8-ounce canning jars) and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Mash banana thoroughly. Mix strawberries and banana. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
• Stir sugar thoroughly into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

STRAWBERRY BANANA JAM

Steps:

• Place crushed fruit in sauce pan and add lemon juice.
• Stir in fruit pectin; add butter.
• Bring to rolling boil and add sugar.
• Return to full boil for 1 minute.
• Remove from heat;place jam in sterilized jars and invert jars until lids pop.

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.

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.