Best Grace123s Strawberrybanana Jelly Recipes

SURE.JELL STRAWBERRY BANANA JAM

Steps:

• 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.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups prepared strawberries into 6- or 8-quart saucepot. Mash bananas thoroughly. Measure exactly 1-1/2 cups prepared bananas into strawberries in saucepot. Stir in lemon juice.
• 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 1/4 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.)

STRAWBERRY BANANA JAM

Steps:

• Make sure you read the cooking notes before you start.
• Step 1 - Chop the strawberries and banana roughly. Chop them very finely for a smooth jam or leave bigger pieces for a chunky jam.
• Step 2 - Place the strawberries, bananas, sugar, lemon juice and vanilla in a saucepan over medium heat. Stir to combine and bring to a simmer - this should take 10 to 15 minutes (no lid). Let simmer for 6 minutes, stirring occasionally with a whisk, until a candy thermometer reads exactly 223°F (106°C). You can use the whisk to mash some of the fruit while stirring.
• If you do not have a candy thermometer - place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.
• Step 4 - Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

STRAWBERRY BANANA JAM

Steps:

• Stem and crush or chop strawberries. Measure 2 cups into 6- or 8- quart sauce pot. Mash bananas and add one cup into the sauce pot with the berries. Add calcium water and lemon juice to fruit mix.
• Prepare jars and canner. Keep lids warm until ready to fill jars.
• Measure 2 cups sugar into separate bowl. Stir pectin powder into sugar.
• Bring fruit mixture to full rolling boil on high heat, stirring constantly. Quickly stir in sugar/pectin mixture. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat; skim off any foam with a metal spoon, if desired.
• Ladle into prepared jars, filling to within 1/4 inch of top. Wipe jar rims and threads. Cover with lids and screw bands. Tighten rings until snug.
• Process for 10 minutes in a water bath canner. Turn off heat, let sit five minutes (optional). Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals. Remove rings, date and label. Best quality if used within 18 months.

STRAWBERRY BANANA JAM

Steps:

• In a large stainless or enamel pot add the strawberries, bananas and the orange.
• Bring to a boil, stirring constantly, and boil for 10 min.
• Slowly add the sugar and lemon juice-you dont want to loose the"boil" and stir constantly until mixture reaches the gel stage.
• Remove from heat and skim off any foam.
• Ladle into hot sterilized jars to 1/4 inch head space.
• Process in a water bath for 5 minutes at altitudes up to 1000 feet.

CERTO STRAWBERRY BANANA JAM

Steps:

• 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.
• Stem and crush strawberries thoroughly, one layer at a time. Mash banana thoroughly. Mix strawberries and banana. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
• Stir sugar thoroughly 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 pectin 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 1/4 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.)

GRACE123'S BLUEBERRY JAM-EASY

Steps:

• BOIL ALL UNTINSILS JARS ECT..... WASH BLUE BERRIES IN COLLENDER. PLACE IN FOOD PROCESSOR AND PUREE. PLACE IN LARGE SAUCE PAN
• POUR IN 3 1/2 CUPS SUGAR STIR TIL SUGAR DESOLVES ADD 2 1/2 - 3 CUPS MORE SUGAR STIR TIL DESOLVED. ADD 1 BOX OF SURE-JELL[ITS THE BEST, BUT I USE STORE BRAND AS WELL] IF U USE THE SURE JELL U MAY NOT NEED THE OTHER 1/2 BOX OF PECTIN. BUT KEEP READY JUST N CASE
• LET WATER BOIL 4 UTENSILS AND JARS ECT... STIR TIL PECTIN IS DESOLVED I PLACE MY TIMER ON 30 MINS SIMMER AFTER COMES TO A BOIL THEN PLACE ON MED 2 LOW HEAT STIR TIL THICKENS
• WITH A LADEL POUR JAM INTO JARS AND SEAL AND CAP THEM TIGHTLY SET ASIDE TIL THEY ALL POP HOPE U LIKE IT. I P[UT SOME IN A STYRAFOAM BOWL AND TASTED IT I LOVED IT. HOPE U DO 2

GRACE'123'S CRANBERRY JELLY FOR THE HOLIDAYS

Steps:

• 2 CUPS CRANBERRY JUICE IN LARGE SAUCE PAN. 51/2 CUPS SUGAR. 21/2 BOXES PECTINS. GET JUICE HOT, POUR IN SUGAR STIR TIL DESOLVES THEN ADD PECTIN 1 AT A TIME STIR TIL DESOLVED BRING TO BOIL. SKIM OFF FROTH. SIMMER 20-25 MINS TIL THICKENS
• POUR HOT INTO HOT JELLY JARS. [IF LIKE USE A CHRISTMASSY DEORATIVE LIDS AND SEALS] PLACE SEALS AND RING LIDS ON TIGHTLY
• LISTON 4 THE POPS AND LET COOL.

GRACE123'S APPLE-RHUBARB JELLY

Steps:

• BOIL ALL UTINSILS. WASH RHUBARB AND SLICE THIN. POUR INTO FOOD PROCESSOR WITH A LIL APPLE JUICE
• PLACE IN LARGE SAUCE PAN. PLACE ABOUT 4 CUPS SUGAR IN PAN ALONG WITH REST OF JUICE. STIR TIL SUGAR IS DESOLVED AND COME 2 A BOIL TURN DOWN ADD PECTIN 1 AT A TIME STIR TIL DESOLVED ADD 2 BOX OF PECTIN AND STIR TIL DESOLVED.
• I SET BURNER ON MED HEAT AFTER IT CAME TO A BOIL. AND LET SIMMER ABOUT 30 MINS THIN TIL IT THICKENED UP
• SET UP THE JARS AND LADELED JELLY INTO JARS PLACE SEALS AND RING CAPS ON TIGHTLY AND WAIT TIL THEY POP.

GRACE123'S CRANGRAPE JELLY

Steps:

• START IN DUTCH OVEN ON TOP OF STOVE BOIL ALL ITEMS UR GOING TO USE.
• PLACE JUICE IN LARGE SAUCE PAN GET HOT ADD UR SUGAR AND PECTIN. WHEN IT COMES TO A BOIL TURN HEAT DOWN SOME AND LET SIMMER FOR 30 MINS OR UNTIL READY TO POUR JUCE IN JARS.
• WHILE JUICE IS SIMMERING AND ALMOST READY TO POUR INTO JARS. TAKE THE JARS OUT TO GET THEM READY TO POUR JELLY/JAM INTO. THEN POUR TO THE FIRST RIM[NOT TO THE TOP OF JAR] PLACE SEALS ON THEM AND RIMS TIGHTLY. WAIT 4 THEM TO START POPPING AND PUT UP LABEL THEM SO U KNOW WHICH IS WHICH.
• HOPE U LIKE THIS SIMPLE EASY WAY TO MAKE JAMS AND JELLY.

GRACE123'S STRAWBERRY JAM

Steps:

• CLEAN STARWBERRIES AND TAKE OF GREEN TOPS. PUT IN FOOD PROCEESSOR UNTIL AMOST PRUREED. POUR INTO LARGE SAUCE PAN
• ADD SUGAR STIR UNTIL SUGAR IS DESOLVED AND THEN ADD 1 BOX PECTIN STIR TIL DESOLVED THEN ADD 2 BOX OF PECTIN STIR TIL DESOLVED LET COME TO BOIL, PLACE ON MED HEAT. IT WILL COME TO A BOIL AGAIN.
• I LET SIMMER ABOUT 25-30 MINS TIL THICKENS. THEN LADEL INTO 1/2 PINT JELLY JARS.
• PLACE SELAS ON AND RINGLEST ON TIGHTLY SET ASIDE LISTEN 4 THEM TO POP. MAKES 4 JARS STARWBERRY JAM.

GRACE123'S CANNED RASPBERRY JAM EASY

Steps:

• BOIL ALL UTENSILS AND JARS ECT[TONGS] IN LARGE POT
• PUT RED RASPBERRIES IN FOOD PROCESSOR AND PUREE. POUR INTO LARGE SAUCE PAN
• ADD SUGAR KEEP STIRRING TIL SUGAR STARTS TO DESOLVE. ADD PECTIN AND STIR TIL DESOLVED. [WITH FRUIT IT DOSEN'T ALWAYS NEED ANOTHER BOX OF PECTIN]
• COME TO ALMOST A BOIL TURN DOWN ON SIMMER. FOR ME MY FRUIT JAMS THICKEN FASTER. STIR TIL THICK AND READY TO POUR INTO JARS
• IT MADE 3 FULL AND ONE ALMOST FULL 1/2 PINT BALL JARS. I'M ALREADY HEARING THEM POP IN THERE. GREAT!!!
• HOPE U LIKE THIS AS THEY R EASY TO MAKE. DON'T B AFFRAID TO TRY IT. U CAN DO IT

GRACE123'S CRANAPPLE JELLY

Steps:

• BOIL EVERYTHING. I KEPT MY STUFF IN HOT WATER TIL I WAS READY TO USE THEM. WHEN I KNEW IT WAS CLOSE I TOOK JARS OUT AND READIED THEM
• IN LARGE SAUSE PAN ADD 1 QRT OF CRANAPPLE JUICE. 1 BOX PECTIN. ABOUT 6 CUPS SUGAR. I LET IT BOIL THEN TURNED IT DOWN.
• STIR TIL ITS THICKENED, BUT SO U CAN STILL LADEL IT INTO JARS. LADEL INTO JARS. PLACE SEALS ON AND RINGS TIGHTLY ON JELLY.
• WAIT TO U HEAR THEM POPPING PUT UP. HOPE U LIKE THIS JELLY

SURE.JELL CRANBERRY JELLY

Steps:

• 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 jars well before filling.
• Measure juice into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 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 necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

GRACE123'S STRAWBERRY/BANANA JAM

Steps:

• BOIL ALL UTINSILS AND JARS LIDS SEALS ECT... CLEAN STRAWBERRIES PLACE IN FOOD PROCESSOR, WITH TESP OF BANANA FLAVORING[OR TO TASTE] JUST ABOUT PUREE. POUR INTO LARGE SAUCE PAN
• ADD 4 1/2 CUPS SUGAR STIR TIL SUGAR IS DESOLVED AND ADD PINK BOX OF SURE-JEL PECTIN. STIR UNTIL THICKENS
• LADEL INTO 1 PINT JELLY JARS. PLACE SEALS ON AND RINGLIDS TIGHTLY. THEN WAIT 4 THEM TO POP COOL AND PUT UP. HOPE U LIKE THIS