Strawberry Banana Jam Recipe
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Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Recipe Yield: 5 half pints
Description:
Indulge in the delightful flavors of fresh strawberries and bananas with a hint of citrus in this scrumptious homemade jam. This versatile recipe allows for variations such as substituting blueberries for strawberries or adding crushed pineapple for a tropical twist. Perfect for spreading on toast, pairing with cheese, or using as a topping for desserts. Plus, it’s low in protein and cholesterol, making it a healthy choice for any occasion.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 7 cups | Strawberries |
| 2 cups | Bananas |
| 1 | Orange |
| 3 cups | White sugar |
| 1/4 cup | Lemon juice |
Nutritional Information (per serving):
- Calories: 597.7
- Fat Content: 0.8g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 2.7mg
- Carbohydrate Content: 153.3g
- Fiber Content: 6.3g
- Sugar Content: 139.4g
- Protein Content: 2.3g
Keywords: Berries, Fruit, Low Protein, Low Cholesterol, Healthy, < 60 Mins, Canning, Easy
Instructions:
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Begin by preparing your ingredients. Wash the strawberries and remove the stems, peel and slice the bananas, and juice the orange.
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In a large stainless steel or enamel pot, combine the strawberries, bananas, and orange juice. Place the pot over medium heat and bring the mixture to a gentle boil, stirring constantly to prevent sticking.
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Once the mixture is boiling, continue to cook for about 10 minutes, stirring occasionally to ensure even cooking and to prevent burning.
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Slowly add the white sugar and lemon juice to the pot, stirring constantly to incorporate them into the fruit mixture. Be careful not to let the mixture stop boiling, as this could affect the final consistency of the jam.
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Cook the jam mixture, stirring frequently, until it reaches the gel stage. This is when the mixture thickens and coats the back of a spoon. This process may take around 20-30 minutes depending on the heat and the moisture content of the fruit.
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Once the jam has reached the desired consistency, remove it from the heat and skim off any foam that has formed on the surface.
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Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar to allow for expansion during processing.
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Wipe the rims of the jars clean with a damp cloth to remove any spills or drips, then place the lids on the jars and screw on the bands until they are fingertip tight.
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Process the filled jars in a boiling water bath canner for 5 minutes, making sure the jars are completely submerged in water and there is at least 1 inch of water covering the tops of the jars.
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After processing, carefully remove the jars from the canner and place them on a clean, dry towel to cool. Allow the jars to cool completely before checking the seals and storing them in a cool, dark place for up to one year.
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Once opened, store any leftover jam in the refrigerator and enjoy within a few weeks.
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Serve your delicious homemade strawberry banana jam on toast, biscuits, scones, or use it as a topping for yogurt, ice cream, or pancakes. Enjoy the burst of fruity flavor in every bite! ππππ
