STRAWBERRY-BANANA JAM
4 x quarter-litre jars (1/2 US pint)
Provided by Healthy Canning
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Mash strawberries, add to a large pot.
- Mash bananas, add to pot.
- Add calcium water, stir.
- Put the lemon juice into a bowl.
- Whisk in the pectin powder all at once and then either the liquid stevia or honey, set aside.
- Bring pot to a boil, add pectin mixture a teaspoon at a time, stirring in till dissolved.
- When it's all in, let boil 1 to 2 minutes.
- Remove from heat.
- Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
- Leave 1 cm ( 1/4 inch) headspace.
- Debubble, then adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jars for 10 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 2 g, Calories 17 kcal, Carbohydrate 4.1 g, Protein 0.3 g, Fat 0.1 g, Sodium 9 mg, Fiber 0.9 g, Sugar 2.3 g
STRAWBERRY BANANA JAM
Strawberry jam is a classic, especially in the early Summer months. But have you ever tried a Strawberry Banana jam? The addition of banana brings warmth and richness to the bright strawberries, and creates a wonderfully smooth texture. This is a quick, easy and delicious homemade jam, making the most of a childhood favorite flavor combo - strawberry and banana - which is sure to please the whole family! A no pectin added jam recipe This Strawberry Banana Jam recipe requires only 5 ingredients: strawberries, bananas, lemon juice, vanilla and sugar-...
Provided by Audrey
Categories Breakfast
Time 20m
Yield 3 x 8oz jars
Number Of Ingredients 1
Steps:
- Make sure you read the cooking notes before you start.
- Step 1 - Chop the strawberries and banana roughly. Chop them very finely for a smooth jam or leave bigger pieces for a chunky jam.
- Step 2 - Place the strawberries, bananas, sugar, lemon juice and vanilla in a saucepan over medium heat. Stir to combine and bring to a simmer - this should take 10 to 15 minutes (no lid). Let simmer for 6 minutes, stirring occasionally with a whisk, until a candy thermometer reads exactly 223°F (106°C). You can use the whisk to mash some of the fruit while stirring.
- If you do not have a candy thermometer - place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.
- Step 4 - Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.
Nutrition Facts : Calories 200, Fat 20 grams
STRAWBERRY BANANA JAM
This is a tasty jam that you can sub blueberries for the strawberries OR decrease bananas to 1 cup and add 1 can well drained crushed pineapple.
Provided by Diana Adcock
Categories Strawberry
Time 45m
Yield 5 half pints
Number Of Ingredients 5
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.
STRAWBERRY BANANA JAM
Make and share this Strawberry Banana Jam recipe from Food.com.
Provided by gailanng
Categories Strawberry
Time 1h5m
Yield 7 Cups
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars (7 each 8-ounce canning 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. Mash banana thoroughly. Mix strawberries and banana. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
- Stir sugar thoroughly 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 pectin 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 AND BANANA MILK
Steps:
- Place the strawberries, banana, ice cream, whole milk and condensed milk in a large blender; blend until smooth. Pour into 4 glasses and garnish with a strawberry on the side of each glass. Top with sprinkles and serve immediately.
STRAWBERRY-BANANA FRITTERS
My grandmother made these crispy, fruity treats with apples, and my mother with sweet corn. When I didn't have either on hand, I substituted bananas and strawberries. Serve dusted with confectioners' sugar.
Provided by gina
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 24m
Yield 15
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, cinnamon, and salt together in a bowl.
- Whisk eggs and confectioners' sugar together in a large bowl. Add milk, 1 teaspoon oil, and vanilla extract; mix well to combine. Add flour mixture; stir until just combined. Gently fold bananas and strawberries into batter.
- Heat 1/4 cup oil in a large nonstick skillet over medium heat. Scoop 1/4 cup batter at a time into the oil and fry fritters, in batches, until light golden brown, 2 to 3 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 112 calories, Carbohydrate 20.6 g, Cholesterol 26.1 mg, Fat 1.9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 142.9 mg, Sugar 5.8 g
CERTO STRAWBERRY BANANA JAM
Fresh strawberries and bananas, sugar, lemon juice and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 2h
Yield Makes about 7 (1-cup) jars.
Number Of Ingredients 5
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. Mash banana thoroughly. Mix strawberries and banana. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
- Stir sugar thoroughly 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 pectin 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.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL STRAWBERRY BANANA JAM
Pounce on strawberries and bananas while they're at their sweetest and ripest! That's when they're perfect for making SURE.JELL Strawberry Banana Jam. Preserve the taste of summer and enjoy this SURE.JELL Strawberry Banana Jam on toast, PB & Js and more.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 128 servings or 8 1 cup jars
Number Of Ingredients 5
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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY BANANA PIE
With its sugar-cone crust and layers of bananas and strawberry ice cream, this pretty pie never seems to last long...especially when our grandchildren visit. It's a favorite year-round, but we really enjoy it in summer, when fresh strawberries are plentiful.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crushed ice cream cones, pecans and butter. Press onto the bottom and up the sides of a greased 10-in. pie plate. Refrigerate for at least 30 minutes., In another large bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 minutes. , Arrange sliced bananas over ice cream; cover and freeze for 30 minutes. , Top with strawberry ice cream; cover and freeze for about 45 minutes., Hull and halve strawberries; place around edge of pie. Mound or pipe whipped topping in center of pie. Cover and freeze for up to 1 month. Remove from the freezer about 30 minutes before serving.
Nutrition Facts : Calories 349 calories, Fat 17g fat (11g saturated fat), Cholesterol 36mg cholesterol, Sodium 147mg sodium, Carbohydrate 45g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
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