Tuesday, April 20, 2010

Strawberry Banana Freezer Jam

Recipe adapted from Ball Blue Book guide to preserving
3 large bananas
3 cups crushed strawberries
1 package Ball No-Sugar Needed Fruit Pectin
1-3/4 cups no sugar added white grape juice
1-1/2 cups Splenda

Preheat oven to 400. Line a pan with foil. Roast bananas in peel for 15 minutes. Let cool, then mash.

Clean strawberries, cut off tops, and crush.

Combine pectin and juice in a saucepan. Bring to a hard boil over medium-high heat. Stir for one minute. Stir in Splenda. Then stir in fruits.

Ladle into freezer jars. Leave 1/2 inch head space. Place in refrigerator to set overnight.

Will keep in fridge 3 weeks or freezer 1 year.

Whole recipe: 18 points
Makes 5-1/2 cups
1 tablespoon = 0.2 points