Loading...A recipe from Surejel. A real winner!
Difficulty: Easy
Servings: eight 1 cup servings
Ingredients
3 1/4 cups strawberries, crushed
1 1/2 cups bananas, mashed
3 tablespoons lemon juice
6 3/4 cups sugar
1 box pectin
1/2 teaspoon margarine
Directions
Stem and thoroughly crush strawberries. (**NOTE: Measure berries FIRST, then crush. If berries are very large, cut them in 1/2 for more accurate measurement). Mash (approximately 3)
bananas. Mix together in heavy pot. Stir in lemon juice.
Measure sugar in separate bowl (exact measure). Stir pectin into
fruit in pot. Add margarine. 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 foam with metal spoon.
Ladle quickly into hot jars, filling within 1/8″ of
tops. Wipe jar rims and threads. Cover with 2-piece lids and
screw band tightly. Process in waterbath for 10 minutes.
Check seals when cool.
Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving
Submitted by: wvhomecanner on May 5, 2010
carol says:
I made this jam yesterday! I got 10 pts out of the recipe.
But it didn’t set. It taste really good though.
I hate when you go through all that work canning and it doesn’t work out.
Oh Well 🙁
On May 29, 2011 at 9:01 am
Dede ~ wvhomecanner says:
oh, sorry it didn’t set up Carol, but hey – you just made delicious TOPPING, right? LOL
Pour it over ice cream, pound cake, etc. YUM!
Mine has always set up but sometimes a softer set than the batch before. Did you maybe crush the berries, then measure? The problem with recipes written as this one is written is that it’s not clear as to what is intended. In this one, the berries seemingly are measured and then crushed. Which is not my favorite instructions for sure. I cut big berries in half before measuring in a recipe like this one because measuring a couple of cups of whole berries can vary widely depending on their size. When the instructions aren’t clear it’s easy to get too much moisture involved.
On May 29, 2011 at 10:17 am
carol says:
OMG !! That’s just what I did. I crushed the berries first than measured. I thought it was because of my Liquid Petin. Which I have never used before. Oh Well..Yes it will make good topping on ice cream or pound cake. I will make a note on the copy of the recipe. But nevertheless it’s good 🙂
Thank you !!
On May 29, 2011 at 4:14 pm
Dede ~ wvhomecanner says:
Welcome! It IS good, and there are jam recipes all over the place with just such ‘questionable’ measurements, so you’ll know now to look it over closely. I’ll edit this one to reflect the right way to measure – I didn’t do that when I posted it because it’s a Surejel recipe, not my own.
On May 29, 2011 at 7:12 pm
robinhastings says:
For the box of pectin, how much is that if I am using the container of powder Ball pectin? Thanks
On July 23, 2011 at 6:29 pm
Dede ~ wvhomecanner says:
I haven’t bought any of the Ball Flex Batch pectin (have a stash of pectin) but on the website it says 6 Tbsp. = 1 box of pectin.
dede
On July 24, 2011 at 7:55 am
Robin from Rurification says:
robinhastings – I use 3 TB of the bulk Ball pectin to replace 1 pkg of the old stuff. Works great.
On July 24, 2011 at 8:00 am
leandjean says:
I made this with Pomona pectin and 3/4 cut Splenda. It turned out very well. I like it in my home made yogurt!
On August 19, 2012 at 6:36 pm