Banana Berry Jam Food

BANANA JAM RECIPE

Steps:

• Preheat oven to 250 degrees.
• Put all ingredients in large pot over med heat.
• Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring occasionally.
• While the jam is cooking place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.
• Once jam is cooked, ladle it into the jars and place lids and screw tips on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).

ULTIMATE BANANA JAM

Steps:

• Combine bananas, lemon juice and 3 cups sugar in a pan and let stand 1 hour.
• After 1 hr, add remaining sugar and place pan over medium-high heat; stirring constantly until sugar is dissolved.
• Bring mix to a boil for two minutes.
• Remove pan from flame and skim off any foam.
• Place pan over heat again for 1 minute.
• boil.
• Again, remove and skim off foam.
• Add butter and bring mix to a boil again.
• Add pectin and stir constantly.
• Boil 1 minute.
• Skim off foam.
• Allow jam to cool for 7 min before adding to canning jars.
• Wipe jar edges with a clean cloth, place lids and screw on bands fingertip-tight.
• Close jars and process in a boiling water bath for 10 min to create seal.
• Remove from water and place on a cloth-protected counter to cool undisturbed for 24 hours.
• Check for seal; re-process unsealed jars or refrigerate and use first.

LUSCIOUS BLUEBERRY JAM

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

JAMAICA BANANA JAM

Steps:

• Place lime juice in a one quart measure.
• Peel bananas and dice directly into lime juice.
• Stir with a wooden spoon.
• Keep stirring as you dice each banana into the lime juice to prevent darkening.
• Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
• Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
• Stir often to prevent sticking, especially during last 10 minutes.
• Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
• Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
• Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
• Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
• Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.

BANANA JAM

Steps:

• Thaw bananas if frozen. (I often store up my overripe bananas in a freezer bag in the freezer until I have enough to make something.).
• Peel bananas, and mash smooth.
• Mix water, lime juice, sugars, cinnamon, vanilla, ginger over medium heat and stir until thickened.
• Add mashed bananas and let cook 20 to 25 minutes, stirring occasionally.
• Add rum during the last few minutes of cooking.
• Place hot banana jam into sterilized jars. Place lids on and seal.

STRAWBERRY BANANA JAM

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.

FOUR BERRY JAM

Steps:

• Prepare your jars in advance--sterilize them and keep the jars, lids, and rings warm while preparing the jam. Have all tools ready and handy (ladle, towel, wet cloth, canning jar funnel, etc).
• Crush berries in a large, non-reactive (such as stainless steel) saucepot. Stir in pectin until dissolved.
• Bring to a full, rolling boil over high heat, stirring constantly to avoid scorching (reduce heat to medium-high if needed).
• Stir in sugar. Return to a full, rolling boil and boil for exactly 1 minute (starting from when you can no longer stir the bubbles down).
• Remove from heat and quickly skim off any foam. You must move quickly at this point to prevent the jam from cooling off too much.
• Quickly ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
• Wipe rims with a clean, warm, damp cloth to ensure a good seal. Place lids on jars and screw rings on snugly but not too tight. Flip jars upside down. Let stand upside down for 5 minutes, then turn right-side up again. Let sit for one hour.
• After one hour, check seals. If any lids are still popped up (there is a bump in the center of the lid that should be down if the jar is sealed, and up if not), then refrigerate and use immediately, or process in a hot water bath for 10 minutes.
• Store jars in a cool, dark place until ready to use; use within 1 year.

APPLE-BANANA JAM

Steps:

• Peel and chop the apples and the bananas.
• Put all the ingredients in a pan and let cook.
• Leave simmering over medium heat for about 30 minutes, stirring occasionaly.
• Check if the jam is ready on a little plate.
• Put the jam in jars, close the lid and turn them upside down. Leave to cool overnight.

BANANA BERRY JAM

Steps:

• Combine cranberries and water in a large saucepan. Simmer, covered, 10
• minutes. Add sugar and banana.
• Boil hard 1 minute. Remove from heat.
• Stir in pectin. Skim off foam.
• Spoon into prepared half pint jars leaving 1/4 inch headspace.
• Wipe jars, adjust lids. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.