Violet Posted April 20, 2009 Share Posted April 20, 2009 BANANA JAM 4 cups prepared fruit (about 11 fully ripe medium bananas) 1/2 cup fresh lemon juice 1 tsp. EVER-FRESH Fruit Protector (optional) 1 box SURE.JELL Fruit Pectin 1/2 tsp. butter or margarine (optional) 6 cups sugar, measured into separate bowl (See tip below.) Make It 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. MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot. 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 1/8 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.) Quote Link to comment
Yart Posted April 20, 2009 Share Posted April 20, 2009 Oh, Violet that sounds so yummy. I can't wait to get more banana's now. Quote Link to comment
Josephine Posted April 20, 2009 Share Posted April 20, 2009 Thanks for the recipe, I was hoping I could find it on the 'net, but you came through. Quote Link to comment
debi Posted April 20, 2009 Share Posted April 20, 2009 This sounds really good. Thanks for posting it! I'll bet it's great on pancakes!!! Quote Link to comment
Josephine Posted April 20, 2009 Share Posted April 20, 2009 Violet, could the bananas be mixed with starwberries for banana-strawberry jam? I found this recipe: Strawberry Banana Jam Ingredients: 4-3/4 cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas) 3 tablespoons fresh lemon juice 6-3/4 cups sugar 1 box Sure-Jell fruit pectin 1/2 teaspoon butter or margarine Cooking Instructions: Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling. Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3-1/4 cups into 6-or 8-quart saucepot. Mash bananas thoroughly. Measure 1-1/2 cups into strawberries in saucepot. Stir in lemon juice. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. 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 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. It doesn't have processing times (one recipe used paraffin), but I'm guessing 5 min if you sterilize the jars, 10 if you don't? Quote Link to comment
westbrook Posted April 20, 2009 Share Posted April 20, 2009 crying out loud! there goes my diet! dang! thank you violet. Quote Link to comment
gramma lois Posted April 23, 2009 Share Posted April 23, 2009 Thank you for this recipe Violet - my little grandson just LOVES HIS BANANAS, and I am going to make this treat for him!! Quote Link to comment
Violet Posted April 23, 2009 Author Share Posted April 23, 2009 You are all welcome ! Makes a fun gift, too. Something a bit different. Quote Link to comment
debi Posted April 23, 2009 Share Posted April 23, 2009 I have a question, still learning you know, How much will this make? Where it says to get that jars ready, it doesn't say how many or what size. Is there some trick to "knowing" which ones to use and how many? You know like 1 Tbs of flour to a cup of gravy, that sort of thing. Quote Link to comment
Josephine Posted April 23, 2009 Share Posted April 23, 2009 I have a question, still learning you know, How much will this make? Where it says to get that jars ready, it doesn't say how many or what size. 4 cups of fruit + sugar is supposed to make about 7 pints, IIRC. Quote Link to comment
gramma lois Posted April 26, 2009 Share Posted April 26, 2009 You are all welcome ! Makes a fun gift, too. Something a bit different. I made this jam last night and gave it as a gift to everyone at our little fellowship here today. It's a lovely little treat!! Thanks again for the recipe. Quote Link to comment
Jori Posted May 3, 2009 Share Posted May 3, 2009 Violet, could the bananas be mixed with starwberries for banana-strawberry jam? I found this recipe: Strawberry Banana Jam Ingredients: 4-3/4 cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas) 3 tablespoons fresh lemon juice 6-3/4 cups sugar 1 box Sure-Jell fruit pectin 1/2 teaspoon butter or margarine Cooking Instructions: Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling. Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3-1/4 cups into 6-or 8-quart saucepot. Mash bananas thoroughly. Measure 1-1/2 cups into strawberries in saucepot. Stir in lemon juice. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. 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 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. It doesn't have processing times (one recipe used paraffin), but I'm guessing 5 min if you sterilize the jars, 10 if you don't? I've made 2 batches in 2 days - enough to send a pint for my 1 year old neice and to my parents. It's awesome! THANK YOU so much for sharing this recipe. Banana Jam is next and then Cherry Jam or Preserves (I don't know which one is better). Quote Link to comment
Josephine Posted May 3, 2009 Share Posted May 3, 2009 I've made 2 batches in 2 days - enough to send a pint for my 1 year old neice and to my parents. It's awesome! THANK YOU so much for sharing this recipe. Banana Jam is next and then Cherry Jam or Preserves (I don't know which one is better). You're welcome. I haven't had a chance to make it, the kids keep eating the bananas before they ripen enough! Quote Link to comment
Josephine Posted July 22, 2009 Share Posted July 22, 2009 I was going to make this today, but I don't have Sure Gel. I have Certo's liquid pectin, and the Ball brand, will those do instead? Quote Link to comment
Canned Nerd Posted July 22, 2009 Share Posted July 22, 2009 The Sure-Jell is a powdered pectin so you can use the Ball® brand of powdered pectin. You cannot use the liquid pectin in a recipe using powdered since they are not used the same way. Quote Link to comment
Josephine Posted July 22, 2009 Share Posted July 22, 2009 The Sure-Jell is a powdered pectin so you can use the Ball® brand of powdered pectin. Nooooooooooooooooooooooo! All I have is liquid. Guess I need to go shopping... Quote Link to comment
savagerabbit Posted July 20, 2010 Share Posted July 20, 2010 ugh... I'm crying. I want to make this so bad. I love banana but have a horrible analphylaxsis. So much so that I have to carry an epipen. Soooo allergic to bananas. It's so so sad. Quote Link to comment
MrsClark Posted May 22, 2011 Share Posted May 22, 2011 Ok, I JUST made this! I love the sound of the jars going PING! Cant wait to taste it! Quote Link to comment
MrsClark Posted May 23, 2011 Share Posted May 23, 2011 Yowza! Mowza! Fantastic! I love it! Quote Link to comment
Trudy Posted May 23, 2011 Share Posted May 23, 2011 Yowza! Mowza! Fantastic! I love it! That's just how I felt the first time I made it!! Quote Link to comment
Andrea Posted May 23, 2011 Share Posted May 23, 2011 Really, it turns out good? I keep looking at this recipe wondering how on earth it would work. But really, it tastes great? It doesn't turn brown or anything? Okay, I'll have to give it a go. It would definitely make an interesting gift! Quote Link to comment
MrsClark Posted May 24, 2011 Share Posted May 24, 2011 Really, it turns out good? I keep looking at this recipe wondering how on earth it would work. But really, it tastes great? It doesn't turn brown or anything? Okay, I'll have to give it a go. It would definitely make an interesting gift! I had really thought it would turn out more like a butter kind of thing, but it really is like a Jam! It didnt turn brown at all! I did get the fruit fresh and used that. Even after processing it, the heat didnt turn it brown from cooking it or anything. Its awesome! I am really surprised at it. Really.I kept thinking that I was going to mess it up. I have never made jam or jelly before. I am so pleased with myself. Quote Link to comment
windmorn Posted October 22, 2011 Share Posted October 22, 2011 Excellent idea for the 2 bags of bananas on my counter that I had gotten to dehydrate and haven't gotten to yet. Quote Link to comment
Violet Posted October 22, 2011 Author Share Posted October 22, 2011 I have not had it turn brown, either. It is so good ! I am watching for markdown bananas. Quote Link to comment
Jeepers Posted October 22, 2011 Share Posted October 22, 2011 Holy cow, I sure missed this one. Glad it popped back up because that sounds so good. Now I just have to watch for nanners on sale. Quote Link to comment
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