Banana Peach Jam Recipes

SUNRISE BANANA PEACH JAM

Steps:

• 1. Peel bananas and cut into small chunks. Place into heavy pan or dutch oven.
• 2. Chop peaches in small dice. Add to bananas in pan. Mash fruits in pan with fork or potato masher.
• 3. Measure out sugar and set aside.
• 4. Add vanilla powder, lemon juice, pectin and butter (or margerine) to pan. Stir in to blend.
• 5. Put on medium high heat, and cook, stirring constantly, until fruit reaches a full, rolling boil. Immediately stir in all the sugar at once.
• 6. Bring to a second full, rolling boil, stirring constantly. Boil hard for one full minu te.
• 7. Remove from heat and skim foam. If adding nuts, stir in now.
• 8. Ladle jam into sterilized jars, leaving a 1/2" headspace. Seal jars with sterilized lids and screw caps.
• 9. Process jars in a boiling water bath for 5 minutes.

BLUSHING PEACH BANANA JAM

Steps:

• Mix peaches, bananas, cherries, and lemon juice into a large saucepan.
• Mix pectin into fruit in pan.
• Stir and cook over high heat until mixture comes to a full rolling boil (one that can't be stirred down).
• Add and stir in the sugar.
• Bring to a full rolling boil once again.
• Stir constantly and boil. Boil rapidly for one minute.
• Remove from heat.
• Skim off foam.
• Stir and skim for about 5 minutes allowing mixture to cool slightly and prevent floating fruit.
• Ladle into sterilized canning jars, leaving 1/4 inch headspace.
• Make sure jar rims are clean and cover with two piece metal lids and rings.
• Hot water bath for 5 minutes.

BANANA-PEACH JAM

Steps:

• Peel fruits; discard pits. Mash fruit to a pulp.
• Combine fruit pulp, sugar and lemon juice.
• Stir over very low heat until sugar dissolves.
• Bring to a full rolling boil.
• Cook 3 minutes, stirring constantly.
• Remove from heat; stir in pectin.
• Stir 5 minutes to keep fruit well-distributed.
• Pour into 8-oz., sterilized canning jars.
• Water-bath process for 10 minutes.

ROSY-PEACH AND BANANA JAM

Steps:

• Combine the peaches, bananas, cherries, lemon juice, and fruit pectin in a large Dutch oven; stir well. Place over high heat and bring to a boil stirring frequently; quickly stir in sugar.
• Once it comes back to a boil, boil for 1 minute or until mixture reaches 220°F on a candy thermometer, stirring constantly. Remove from heat and skim off surface with a metal spoon.
• Quickly ladle into hot sterilized jars, leaving 1/8-inch head space. Cover at once with the lids and screw on bands tight.
• Process in boiling water bath for 5 minutes.