Sunrise Banana Peach Jam Recipes

PEACH BLOSSOM SUNRISE

Steps:

• Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
• Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.

BLUSHING PEACH BANANA JAM

Steps:

• Mix peaches, bananas, cherries, and lemon juice into a large saucepan.
• Mix pectin into fruit in pan.
• Stir and cook over high heat until mixture comes to a full rolling boil (one that can't be stirred down).
• Add and stir in the sugar.
• Bring to a full rolling boil once again.
• Stir constantly and boil. Boil rapidly for one minute.
• Remove from heat.
• Skim off foam.
• Stir and skim for about 5 minutes allowing mixture to cool slightly and prevent floating fruit.
• Ladle into sterilized canning jars, leaving 1/4 inch headspace.
• Make sure jar rims are clean and cover with two piece metal lids and rings.
• Hot water bath for 5 minutes.

STRAWBERRY PEACH JAM

Steps:

• Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly., In a large saucepan, mix strawberries, peaches and pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute longer. Remove from heat; skim off any foam., Immediately fill containers to within 1/2-in. of tops. Wipe off edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

ROSY-PEACH AND BANANA JAM

Steps:

• Combine the peaches, bananas, cherries, lemon juice, and fruit pectin in a large Dutch oven; stir well. Place over high heat and bring to a boil stirring frequently; quickly stir in sugar.
• Once it comes back to a boil, boil for 1 minute or until mixture reaches 220°F on a candy thermometer, stirring constantly. Remove from heat and skim off surface with a metal spoon.
• Quickly ladle into hot sterilized jars, leaving 1/8-inch head space. Cover at once with the lids and screw on bands tight.
• Process in boiling water bath for 5 minutes.

BANANA-ORANGE SUNRISE

Steps:

• Place orange juice, honey and bananas in blender. Add ice cubes until mixture measures 6 cups.
• Cover and blend on low speed 30 seconds or until smooth.
• Divide juice mixture among 8 glasses; pour cranberry juice on top.

SUNRISE BANANA PEACH JAM

Steps:

• Peel bananas and cut into small chunks. Place into heavy pan or dutch oven.
• Chop peaches in small dice. Add to bananas in pan. Mash fruits in pan with fork or potato masher.
• Measure out sugar and set aside.
• Add vanilla powder, lemon juice, pectin and butter (or margerine) to pan. Stir in to blend.
• Put on medium high heat, and cook, stirring constantly, until fruit reaches a full, rolling boil. Immediately stir in all the sugar at once.
• Bring to a second full, rolling boil, stirring constantly. Boil hard for one full minu te.
• Remove from heat and skim foam. If adding nuts, stir in now.
• Ladle jam into sterilized jars, leaving a 1/2" headspace. Seal jars with sterilized lids and screw caps.
• Process jars in a boiling water bath for 5 minutes.