30 Minutes To Homemade Surejell Strawberry Banana Split Freezer Jam Recipes

30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY FREEZER JAM

Steps:

• Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Remove and discard strawberry stems. Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
• Fill 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 in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)

30 MINUTES TO HOMEMADE SURE.JELL® MIXED BERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Separately mash blueberries, then raspberries. Measure exactly 1/2 cup of each into bowl with strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 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-CITRUS FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups of the crushed strawberries into large bowl. Grate oranges; add grated peel to strawberries in bowl. Peel, section and finely chop oranges; add to ingredients in bowl. Grate limes; add grated peel to ingredients in bowl. Squeeze juice from limes; add juice to ingredients in bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
• 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

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.

BANANA STRAWBERRY FREEZER JAM

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.

NO-COOK STRAWBERRY BANANA-SPLIT JAM

Steps:

• Mix fruit and sugar until well blended. Let stand 10 minutes.
• Bring water and pectin to boil in saucepan; boil 1 minute, stirring constantly. Add to fruit mixture; stir 3 minutes.
• Pour into clean jars or plastic containers. Cover with tight fitting lids. Let stand at room temperature until set. (This could take up to 24 hours). Store in freezer, or if jam will be used in 3 weeks, store in refrigerator.
• TIPS: Add 1/3 cup chocolate liqueur to jam mixture before pouring into jars.
• SERVING SUGGESTIONS: Warm jam, then use as a toppng for hot waffles, ice cream sundaes, or banana splits.
• For a quick and easy milk shake, add a spoonful jam to vanilla ice cream in a blender container. Add milk, then blend until thickened and smooth.

BANANA SPLIT FREEZER JAM

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-BLUEBERRY FREEZER JAM

Steps:

• Rinse 6 clean (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Mix fruit in large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)