Banberry Jam
Found on low-cholesterol.food
NOTE: This recipe cannot be altered, it has to be done exactly as listed or it will not set up.
2-1/2 cups ripe strawberries, hulled and crushed
1-3/4 cups ripe bananas, peeled and mashed
2 tablespoons bottled lemon juice
7 cups sugar
1/2 teaspoon unsalted butter (optional)
1 (3 ounce) envelope liquid pectin
Makes 7 - 1/2 pints
Directions:
In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar, and butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat. Skim off any foam.
In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar, and butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
Process half pint jars in 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.
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