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Strawberry Banana Blueberry Freezer Jam

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Strawberry Banana Blueberry Freezer Jam
By Jean G. of Upper Sandusky, Ohio
Makes about 5 (8 oz) half pints

Combine strawberries, bananas, blueberries, sugar and Ball® RealFruit® Instant Pectin to make an easy, delicious jam. Preserve in your freezer for up to one year.

You will need:


1-1/2 cups sugar
5 Tbsp Ball® RealFruit® Instant Pectin
2-1/4 cups crushed strawberries (about 1-1/2 1-lb containers)
1 cup mashed banana (about 2 bananas)
3/4 cup crushed blueberries (about 1 8-oz container)
1 Tbsp lemon juice
5 Ball® Plastic (8 oz) Freezer Jars

Directions:

1.) STIR sugar and instant pectin in a bowl until well blended.
2.) ADD strawberries, banana, and lemon juice. Stir 3 minutes. Add blueberries. Stir 10 seconds or until evenly distributed.
3.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

Serving Suggestion:
Easy Jam Squares
Makes about 20 squares

1 cup margarine
1-1/2 cups sugar
4 eggs
2 cups flour
1 tsp lemon extract
1/2 tsp vanilla extract
3/4 cup Strawberry Banana Blueberry Freezer Jam
1/2 cup prepared vanilla frosting

1.) HEAT oven to 350°F. Grease 15x10x1-inch jellyroll pan.
2.) ADD sugar gradually to margarine in large mixing bowl, beating at medium speed until margarine is smooth and sugar is incorporated. Add eggs one at a time beating after each addition. On low speed mix flour, lemon extract and vanilla into sugar margarine mixture.
3.) POUR batter into pan spreading evenly. Mark off into 4 rows by 5 rows. Place 1 heaping teaspoon of jam in center of each square. Bake for 40 to 45 minutes or until golden brown and firm in the center. Cool.
4.) SPOON frosting in pastry bag. Use writing tip to draw frosting lines diagonally across pan.