PEACH FREEZER JAM RECIPE RECIPES
BANANA JAM RECIPE - FOOD.COM
Your overripe bananas don't need to go to waste anymore. Everyone will go "bananas" for this sweet, delectable jam/sauce on everything from waffles to ice cream, crepes to cake filling. I've never done the full canning routine with this, since it's sealed in the jars while hot, but I suppose you could. Recipe from the Joy of Desserts website, adapted slightly for personal taste.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 10 small jars, 40 serving(s)
Number Of Ingredients 9
Steps:
- Thaw bananas if frozen. (I often store up my overripe bananas in a freezer bag in the freezer until I have enough to make something.).
- Peel bananas, and mash smooth.
- Mix water, lime juice, sugars, cinnamon, vanilla, ginger over medium heat and stir until thickened.
- Add mashed bananas and let cook 20 to 25 minutes, stirring occasionally.
- Add rum during the last few minutes of cooking.
- Place hot banana jam into sterilized jars. Place lids on and seal.
Nutrition Facts : Calories 107.2, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 6.4, CarbohydrateContent 25.9, FiberContent 0.6, SugarContent 23, ProteinContent 0.3
BEST BACON JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
After sampling bacon jam at a restaurant, I just had to try making it at home. My family loved the result! Spread it on sandwich bread, hamburger buns, crackers, muffins—you name it. —Paula Marchesi, Lenhartsville, PA
Provided by Taste of Home
Total Time 02 hours 00 minutes
Prep Time 15 minutes
Cook Time 01 hours 45 minutes
Yield 3-1/2 half-pints.
Number Of Ingredients 12
Steps:
- Rinse four 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. , In a 6-qt. stockpot, cook bacon in batches over medium heat until it starts to brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan. , Add onions to drippings; cook and stir over medium heat 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in coffee, vinegar, pineapple juice, Nutella, pineapple, brown sugar, cinnamon and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Cool slightly. Transfer to a blender in batches; cover and pulse until chopped., Return mixture to pan; bring to a boil. Simmer, uncovered, 15 minutes longer, stirring occasionally. Add peach nectar; simmer, uncovered, 20-30 minutes longer or until jam is thickened., Cool slightly. Store in airtight containers in the refrigerator up to 2 weeks.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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BEST APPLE JAM RECIPE - HOW TO MAKE APPLE JAM
Looking for something to with the bushel of apples you picked this weekend? Make Apple Jam from Delish.com.
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- Place a small plate in your freezer. Peel, core, and roughly chop your apples into ¾” to 1" pieces. Combine apples with 1½ cups water in a heavy bottomed pot or sauce pan over medium-high heat. Bring to a simmer, stirring occasionally, and cook until fruit is tender and mixture has reduced by ¼, about 15 minutes. Add the sugar, reduce heat to medium, and cook, stirring frequently, until mixture is jammy and thick, about 25 minutes more. Add lemon juice and cinnamon stick if using, and stir to incorporate. Simmer 5 to 7 more minutes to allow cinnamon to infuse. To test if jam is ready, place a small spoonful onto prepared cold plate. Let sit 2 minutes, then drag your finger through the spoonful of jam. If it holds its shape, it's good to go! If it appears runny or watery, continue cooking. When jam has reached desired consistency, remove cinnamon stick. Divide between clean jars, and seal tightly. Refrigerate. Jam will last up to 2 weeks.
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Looking for something to with the bushel of apples you picked this weekend? Make Apple Jam from Delish.com.
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- Place a small plate in your freezer. Peel, core, and roughly chop your apples into ¾” to 1" pieces. Combine apples with 1½ cups water in a heavy bottomed pot or sauce pan over medium-high heat. Bring to a simmer, stirring occasionally, and cook until fruit is tender and mixture has reduced by ¼, about 15 minutes. Add the sugar, reduce heat to medium, and cook, stirring frequently, until mixture is jammy and thick, about 25 minutes more. Add lemon juice and cinnamon stick if using, and stir to incorporate. Simmer 5 to 7 more minutes to allow cinnamon to infuse. To test if jam is ready, place a small spoonful onto prepared cold plate. Let sit 2 minutes, then drag your finger through the spoonful of jam. If it holds its shape, it's good to go! If it appears runny or watery, continue cooking. When jam has reached desired consistency, remove cinnamon stick. Divide between clean jars, and seal tightly. Refrigerate. Jam will last up to 2 weeks.
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Total Time 45 minutes
Calories 110 per serving
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Total Time 45 minutes
Calories 110 per serving
- Cool completely, then transfer to a food processor. Pulse until well chopped, but not pasty. Store in an airtight container in the fridge for up to 3 weeks. Yields 16 servings of 1 tablespoon each.
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