Grace123s Strawberrybanana Jelly Recipes

STRAWBERRY FRUIT JELLY

Steps:

• Place jelly crystals in a large heatproof bowl. Pour over boiling water. Whisk until crystals have dissolved. Stir in 1 cup cold water.
• Pour 1/2 cup jelly into a 7cm-deep, 10.5cm x 20cm (6-cup capacity) rectangular pyrex loaf dish. Place in freezer for 5 to 10 minutes or until set.
• Place a single layer of strawberries, cut side down, onto set jelly. Pour over another 1 cup jelly. Return to jelly freezer for 10 minutes or until set. Repeat layering twice more with remaining strawberries and jelly. Refrigerate 30 minutes or until firm.
• To serve dip base of dish into hot water for 30 seconds and invert onto a serving platter.
• Serve with cream or ice cream.
• Notes ~ Quick set jelly is made from a vegetable gum which is extracted from red seaweed, instead of the usual gelatine, and sets in under an hour. Quick set jelly has a firmer texture than regular jelly. Regular and quick set jelly are interchangeable.

SURE.JELL STRAWBERRY BANANA JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups prepared strawberries into 6- or 8-quart saucepot. Mash bananas thoroughly. Measure exactly 1-1/2 cups prepared bananas into strawberries in saucepot. Stir in lemon juice.
• Stir pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

STRAWBERRY JELLY

Steps:

• Prepare Strawberries-.
• Place three layers of damp cheesecloth or a jelly bag in a medeium glass bowl.
• Cap strawberries then crush.
• Pour prepared berries in the cheesecloth or jelly bag.
• Tie off cheesecloth and let hang over bowl for 3 hours, pressing gently if needed to get 3 and 3/4 cups juice.
• Prepare waterbath canner, jars, lids and rings.
• In an 8 quart saucepan add strawberry and lemon juice together.
• Stir in lemon juice.
• Add Butter.
• Bring to a full, rolling boil stirring constantly.
• Stir in pectin.
• Return to full boil.
• Boil 1 minute.
• Remove from heat and ladle into clean, hot sterile jars.
• Wipe rims, cap and seal.
• Process 5 minutes in a boiling water bath.
• Let stand on a rack or clean towel until cool-check seals.
• Makes about 8 half pints.