Post by frenzy on Jul 29, 2008 12:51:26 GMT -6
I was just browsing the Sure Jell website and I found this great recipe. It looks so good! I just thought i would share:)
30 Minutes To Homemade SURE.JELL® Strawberry-Banana Split Freezer Jam
Prep Time:
30 minTotal Time:
24 hr 30 minMakes:
About 6 (1-cup) containers or 96 servings, 1 Tbsp. each2 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 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.
30 Minutes To Homemade SURE.JELL® Strawberry-Banana Split Freezer Jam
Prep Time:
30 minTotal Time:
24 hr 30 minMakes:
About 6 (1-cup) containers or 96 servings, 1 Tbsp. each2 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 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.