Sure Jell Blackberry Banana Jam Recipes

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SURE.JELL BLACKBERRY JAM



SURE.JELL Blackberry Jam image

Make this incredible SURE -JELL Blackberry Jam and preserve the bounty of the summer season to enjoy in later months. The best part about this SURE.JELL Blackberry Jam is you can also use it to make Boysenberry or dewberry jam!

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 4

5 cups prepared fruit (about 8 cups fully ripe blackberries, boysenberries or dewberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

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 jars well before filling.
  • Crush berries thoroughly, one layer at a time. (Press half the pulp through fine mesh strainer to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., 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 necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, 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 BLACKBERRY-BANANA JAM



SURE-JELL Blackberry-Banana Jam image

Make more than enough of our delicious SURE-JELL Blackberry-Banana Jam to go around with this easy recipe-just don't forget to save a jar for yourself.

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 5

4-3/4 cups prepared fruit (about 5-1/4 cups fully ripe blackberries and 3 fully ripe medium bananas
3 Tbsp. fresh lemon juice
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6-3/4 cups sugar, measured into separate bowl

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 jars well before filling.
  • Crush blackberries thoroughly, one layer at a time. (Press half the pulp through fine mesh strainer to remove some of the seeds, if desired.) Measure exactly 3-1/4 cups prepared blackberries into 6- or 8-qt. saucepot. Mash bananas thoroughly. Measure exactly 1-1/2 cups bananas into blackberries in saucepot. Stir in lemon juice.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., 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 necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are 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 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

BLUEBERRY-BLACKBERRY JAM



Blueberry-Blackberry Jam image

This is a jam for late summer with blueberries, blackberries and, as a special addition, a little bit of gin and slivered almonds. Toasting the almonds is optional, but it's worth the extra step, as it adds flavor.

Provided by mutti-am-herd

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT25m

Yield 128

Number Of Ingredients 7

2 tablespoons slivered almonds
2 ½ cups crushed ripe blueberries
2 ½ cups crushed ripe blackberries
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
7 cups white sugar
lemon, juiced
2 tablespoons gin

Steps:

  • Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
  • Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove the pot from the heat. Stir in gin and toasted almonds.
  • Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 46.5 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 11.3 g

BANANA BERRY JAM



Banana Berry Jam image

Make and share this Banana Berry Jam recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 pints

Number Of Ingredients 5

12 ounces fresh cranberries, chopped (3 cups)
1 1/2 cups water
7 cups sugar
2 cups mashed bananas
liquid fruit pectin

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.

Nutrition Facts : Calories 1496.6, Fat 0.5, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 386.8, Fiber 7.1, Sugar 367.1, Protein 1.6

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY JAM



SURE.JELL® for Less or No Sugar Needed Recipes - Blackberry Jam image

Provided by My Food and Family

Categories     Home

Time 3h

Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Number Of Ingredients 4

5 cups prepared fruit (buy about 5 pt. fully ripe blackberries)
4 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp. butter or margarine

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.
  • Crush berries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
  • Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-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 necessary.) Cover; bring water to gentle boil. Process 10 min. 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 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 8 g, Protein 0 g

SURE.JELL BLACKBERRY JELLY



SURE.JELL Blackberry Jelly image

Fresh blackberry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 4

3-3/4 cups prepared juice (buy about 2-1/2 qt. fully ripe blackberries, boysenberries or dewberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

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 jars well before filling.
  • Crush berries thoroughly, one layer at a time. Place three layers damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately 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 necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are 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 0.7505 g, Sugar 0 g, Protein 0 g

ULTIMATE BANANA JAM



Ultimate Banana Jam image

I was trying to find a recipe for banana jelly and didn't... so i went on mama'shealth.com and found this one!

Provided by Chef GreanEyes

Categories     Low Protein

Time 55m

Yield 10 jars, 10 serving(s)

Number Of Ingredients 5

4 cups bananas, peeled and ripe
6 1/2 tablespoons lemon juice
3 ounces pectin
6 cups sugar
3/4 cup unsalted butter

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.

Nutrition Facts : Calories 669.9, Fat 14.1, SaturatedFat 8.8, Cholesterol 36.6, Sodium 20.9, Carbohydrate 142.1, Fiber 2.3, Sugar 127.4, Protein 0.9

30 MINUTES TO HOMEMADE SURE.JELL® STRAWBERRY-BANANA SPLIT FREEZER JAM



30 Minutes To Homemade SURE.JELL® Strawberry-Banana Split Freezer Jam image

Get out the chocolate syrup and SURE.JELL Fruit Pectin and get ready to knock their socks off with this 30-minute strawberry-banana split freezer jam.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.

Number Of Ingredients 7

2 cups crushed strawberries (about 1 qt. fully ripe strawberries)
1/2 cup mashed banana (about 2 small bananas)
4 cups sugar, measured into separate bowl
2 Tbsp. lemon juice
2 Tbsp. chocolate syrup
3/4 cup water
1 box SURE-JELL Fruit Pectin

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.

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g

STRAWBERRY BANANA JAM



Strawberry Banana Jam image

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

7 cups hulled and halved strawberries
2 cups mashed bananas
1 medium seedless orange, that has been put through a food processor to a fine chop
3 cups white sugar
1/4 cup lemon juice

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.

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