recipe
Jams and Jellies

Strawberry-Banana Freezer Jam – Freezer Jam Pectin

Super simple! Scrumptious! Just crush, stir and freeze! Make fruit spreads that taste like freshly picked berries and fruit with only a few minutes effort with BERNARDIN® Freezer Jam Pectin. These no-cook jams also require substantially less sugar than regular or liquid pectin freezer jams

Yield:

Makes about 5 x 250 ml jars

Prep Time:

10 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

  • 1 -1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener
  • 1 pouch (45 ml) BERNARDIN® Freezer Jam Pectin
  • 3 large bananas
  • 3 cups (750 ml) crushed strawberries, about 2 quarts fresh

Directions:

  • Wash and rinse 5 x 250 ml mason jars and BERNARDIN® Storage Lids or 2-piece SNAP LID® closures.
  • Place unpeeled bananas on baking sheet; bake 15 minutes in 400ºF (200ºC) oven. Cool. Peel and mash bananas; measure 1 cup (250 ml). (Heating bananas is optional. It prevents jam from darkening during storage.) Wash, hull and crush strawberries, one layer at a time. Measure 3 cups (750 ml).
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA® until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
  • Freeze up to 1 year; refrigerate up to 3 weeks or serve right away.
PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

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