Banana Split Freezer Jam Recipes

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.

30 MINUTES TO HOMEMADE SURE.JELL® STRAWBERRY-BANANA SPLIT FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Combine exactly 2 cups crushed strawberries and 1/2 cup mashed bananas in large bowl. Stir in sugar and lemon juice; let stand 10 min., stirring occasionally. Add chocolate syrup; mix well.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all 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.

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.

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 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.