Post by cuteascountry_Shortcake on Sept 20, 2005 23:49:36 GMT -6
Banana Jam 2 cups sugar 1/2 cup strained lime juice (not reconstituted) 1 tablespoon finely grated lime peel 6 medium-sized ripe bananas (not brown), peeled and sliced into 1/4-inch rounds
Combine sugar, lime juice and peel in a large glass or stainless steel bowl until sugar dissolves. Drop in bananas and turn slices gently until they are evenly coated. Cover bowl tightly with plastic wrap and let bananas marinate at room temperature for at least 1 hour.
Transfer the contents of the bowl to an enameled or stainless steel pan. Bring to a boil and reduce heat to a simmer, stirring constantly with a wooden spoon for 45 to 60 minutes until the mixture is thick and holds its shape solidly in the spoon. Stir constantly as the jam burns easily.
Can either be canned or frozen in freezer containers. Jam will be a pretty pink. This jam is excellent on pancakes, French toast, toast, waffles or hot rolls, or as a cake filling.
Tomato Jam 5 cups tomatoes, peeled 5 cups sugar 1 box pectin 6 ounce box of Raspberry Jell-O
Combine tomatoes, sugar and pectin together in a medium pot and bring to a full rolling boil. Boil 15 minutes. Remove from heat and add Jell-O. Stir until Jell-O is dissolved. Cool 3 minutes. Ladle into sterilized jars. Makes 5 to 6--1/2 pints.
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