STRAWBERRY-BANANA JAM
4 x quarter-litre jars (1/2 US pint)
Provided by Healthy Canning
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Mash strawberries, add to a large pot.
- Mash bananas, add to pot.
- Add calcium water, stir.
- Put the lemon juice into a bowl.
- Whisk in the pectin powder all at once and then either the liquid stevia or honey, set aside.
- Bring pot to a boil, add pectin mixture a teaspoon at a time, stirring in till dissolved.
- When it's all in, let boil 1 to 2 minutes.
- Remove from heat.
- Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
- Leave 1 cm ( 1/4 inch) headspace.
- Debubble, then adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jars for 10 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 2 g, Calories 17 kcal, Carbohydrate 4.1 g, Protein 0.3 g, Fat 0.1 g, Sodium 9 mg, Fiber 0.9 g, Sugar 2.3 g
STRAWBERRY BANANA JAM
Strawberry jam is a classic, especially in the early Summer months. But have you ever tried a Strawberry Banana jam? The addition of banana brings warmth and richness to the bright strawberries, and creates a wonderfully smooth texture. This is a quick, easy and delicious homemade jam, making the most of a childhood favorite flavor combo - strawberry and banana - which is sure to please the whole family! A no pectin added jam recipe This Strawberry Banana Jam recipe requires only 5 ingredients: strawberries, bananas, lemon juice, vanilla and sugar-...
Provided by Audrey
Categories Breakfast
Time 20m
Yield 3 x 8oz jars
Number Of Ingredients 1
Steps:
- Make sure you read the cooking notes before you start.
- Step 1 - Chop the strawberries and banana roughly. Chop them very finely for a smooth jam or leave bigger pieces for a chunky jam.
- Step 2 - Place the strawberries, bananas, sugar, lemon juice and vanilla in a saucepan over medium heat. Stir to combine and bring to a simmer - this should take 10 to 15 minutes (no lid). Let simmer for 6 minutes, stirring occasionally with a whisk, until a candy thermometer reads exactly 223°F (106°C). You can use the whisk to mash some of the fruit while stirring.
- If you do not have a candy thermometer - place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.
- Step 4 - Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.
Nutrition Facts : Calories 200, Fat 20 grams
STRAWBERRY BANANA JAM
A great jam. The two flavors really compliment each other and it gives you something a little different from the ordinary strawberry jam.
Provided by Petdrwife
Categories Low Protein
Time 30m
Yield 4-6 half pints
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1529.6, Fat 1.7, SaturatedFat 0.5, Cholesterol 1.3, Sodium 32.2, Carbohydrate 393.2, Fiber 9.5, Sugar 362.5, Protein 3.1
STRAWBERRY BANANA JAM
Make and share this Strawberry Banana Jam recipe from Food.com.
Provided by gailanng
Categories Strawberry
Time 1h5m
Yield 7 Cups
Number Of Ingredients 5
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.).
BANANA STRAWBERRY FREEZER JAM
Yummy! You can use fresh or frozen strawberries and ripe bananas!! Perfect for gift giving or with your favorite breakfast pastry!! Note: Cooking time is actually the time for the jam to sit.
Provided by Mom2Rose
Categories Breakfast
Time 36m
Yield 5 jars
Number Of Ingredients 4
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.
STRAWBERRY BANANA JAM
This is a tasty jam that you can sub blueberries for the strawberries OR decrease bananas to 1 cup and add 1 can well drained crushed pineapple.
Provided by Diana Adcock
Categories Strawberry
Time 45m
Yield 5 half pints
Number Of Ingredients 5
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.
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