Best Banana Split Freezer Jam Recipes

BANANA SPLIT FREEZER JAM

Banana Split Freezer Jam image

Sounds weird ........ but the kids will love it and its SO EASY!! The number of jars made will vary according to their size.

Provided by CountryLady

Categories Strawberry

Time 30m

Yield 6 jars

Number Of Ingredients 7

Ingredients

2 cups crushed strawberries (about 1 qt)
1/2 cup mashed banana (about 2 bananas)
4 cups sugar
2 teaspoons lemon juice
2 tablespoons chocolate syrup
3/4 cup water
1 box sure.jell fruit pectin

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

30 Minutes To Homemade SURE.JELL® Strawberry-Banana Split Freezer Jam image

Get out the chocolate syrup and SURE.JELL Fruit Pectin and get ready to knock their socks off with this 30-minute strawberry-banana split freezer jam.

Provided by My Food and Family

Categories Home

Time P1DT30m

Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.

Number Of Ingredients 7

Ingredients

2 cups crushed strawberries (about 1 qt. fully ripe strawberries)
1/2 cup mashed banana (about 2 small bananas)
4 cups sugar, measured into separate bowl
2 Tbsp. lemon juice
2 Tbsp. chocolate syrup
3/4 cup water
1 box SURE-JELL Fruit Pectin

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.

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g

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