Lingonberry Banana Jam
Found on hitchhikingtoheaven
Yields 7-8 half-pint jars.
3 cups lingonberries
1-1/2 cups water
2 cups mashed bananas (about 4 bananas)
7 cups sugar
1 pouch Certo liquid pectin (3 ounces)
1. Wash jars and lids and keep them in hot water.
2. Open the pectin pouch and stand it upright in a glass so it will be available for quick use when you need it.
3. Put the lingonberries and water into a nonreactive pot. Simmer for 10 minutes.
4. Add the mashed bananas and sugar to the lingonberries. Bring the mixture to a boil and boil hard for 1 minute. Remove from the heat.
5. Stir in the liquid pectin and quickly skim off the foam.
6. Immediately pour the hot jam into hot jars, leaving 1/4-inch head space. Clean the rims with a clean, damp cloth or paper towel if necessary, then seal the jars.
7. Process 15 minutes in a hot water bath canner.
1. Wash jars and lids and keep them in hot water.
2. Open the pectin pouch and stand it upright in a glass so it will be available for quick use when you need it.
3. Put the lingonberries and water into a nonreactive pot. Simmer for 10 minutes.
4. Add the mashed bananas and sugar to the lingonberries. Bring the mixture to a boil and boil hard for 1 minute. Remove from the heat.
5. Stir in the liquid pectin and quickly skim off the foam.
6. Immediately pour the hot jam into hot jars, leaving 1/4-inch head space. Clean the rims with a clean, damp cloth or paper towel if necessary, then seal the jars.
7. Process 15 minutes in a hot water bath canner.
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