Best Surejell Strawberry Banana Jam Recipes
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
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.
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.
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