Recipes: Strawberry Banana Jam and Strawberry-Pineapple Jam

Strawberry Banana Jam and
Strawberry-Pineapple Jam

Nothing tastes better than homemade strawberry jam on warm muffins, biscuits or just plain toast. And now that a bountiful strawberry season has arrived here in Southern California, it's just the right time to prepare jars of glistening ruby-red jam—some to enjoy right now and others to enjoy once the season has passed.

Capture the wonderful sweet-tart flavor of fully ripe berries in a classic strawberry jam, or try delightful fruit combinations such as strawberry banana jam, strawberry rhubarb jam or strawberry pineapple jam. No matter what type of homemade jam you choose to create, be sure to rely on Sure-Jell fruit pectin to ensure a perfect set everytime.

Because they are so versatile, homemade jams can be used in many delicious ways. Drizzle them over cheesecake for vibrant color and flavor or spoon over warm pancakes, French toast or waffles for a refreshing taste. Jams are also great toppers for ice cream and can be swirled into yogurt or vanilla pudding. For an ideal celebration dessert, spread the strawberry jam between cake layers or serve with Angel food cake. The possibilities are endless.

So take advantage of the new crop of red beauties while they are available. Stashing away a dozen jars of your very own brand of jam will help you savor the goodness of the season's first strawberries all year round.

Strawberry Banana Jam

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

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. *Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

*Or follow water bath method recommended by USDA.

Makes about 8 cups or 8 (1-cup) jars

Generic Term: fruit pectin for homemade jams and jellies

Sure-Jell is a registered trademark of Kraft Foods, Inc.

Strawberry-Pineapple Jam

4 cups prepared fruit (about 1 quart fully ripe strawberries
and 1 can (8 ounces) crushed pineapple in juice)
5-1/2 cups sugar
1 box Sure-Jell fruit pectin
1/2 teaspoon butter or margarine

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 cups into 6- or 8-quart saucepot. Stir pineapple with juice into strawberries in saucepot.

*Or follow water bath method recommended by USDA.

Makes about 7 cups or 7 (1-cup) jars.

Generic Term: fruit pectin for homemade jams and jellies

Sure-Jell is a registered trademark of Kraft Foods, Inc.

Provided by Kraft Foods

This page originally published as a FoodDay article in 1997.