Strawberry Banana Peach Jam/Sauce

1 package of Ball Pectin

3 bananas

1 large peach peeled

2 pints of ripe strawberries trimmed, washed, halved

3/4-1 cup sugar

1.Wash, berries, remove stems, and halve.Cut banana into three pieces and peel and take the pit out of the peach.Add all  to food processor-process until smooth

2.Mix sugar, and pectin in a separate bowl

3.Stir pectin, and sugar into pureed fruit-mix well for around 2-3 minutes Allow jam to thicken up in your bowl for a half hour 

4.Transfer to mason jars and freeze or enjoy now.

* I got this recipe from savvysavingcouple I added the peach to the recipe and also used less banana. I thought that this was great on vanilla ice cream it turned it into a banana split with all the flavors in the sauce.

Peach Freezer Jam

6-8 ripe peaches, peeled and sliced (3 cups puree)
3/4 c. unsweetened white grape juice
1 (1.75 oz.) pkg. no-sugar-needed fruit pectin 
 (or 3 Tbl. from a jar)
1 c. granulated white sugar
5 (8 oz.) freezer-safe jelly jars

1.Add sliced peaches to a food processor and process until desired consistency is reached.You will need three cups of peach puree.  
2.Heat the white grape or apple juice in a medium saucepan over medium-high heat until it comes to a boil.  Slowly whisk in the pectin.  Continue to whisk until dissolved.  Keep at a hard boil for one minute.  Stir in three cups of peach puree and the sugar.  Bring back to a boil and keep at a rolling boil for 5 minutes, stirring occasionally. 

3.Remove from heat and transfer to a container with a pour spout  (it will be very liquidy at this point, but thickens as it cools). 

4.Immediately divide the hot mixture between  jars, leaving 1/2-inch room at the top to allow for expansion during freezing.  Place the tops on the jars and let them sit at room temperature until they are completely cooled (12 - 24 hours). 


I got this recipe from eatcakefordinner  Jam was so fast and easy to make. Great way to use up all the peaches from the tree.

Strawberry Peach Freezer Jam

 

 

 

 

2 cups chopped fresh strawberries 

1 1/2 cups chopped peeled peaches 

1 tsp lemon juice

1 package (1-3/4 ounces) powdered fruit pectin

5 cups sugar

In a large saucepan, combine the strawberries, peaches, lemon juice, and pectin. Cook and stir on medium high until mixture comes to a full rolling boil. 

 

Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Remove from the heat.  Pour into jars or freezer containers. Cool to room temperature, about 1 hour. 

 

Cover and let stand overnight or until set, but not longer than 24 hours.

 

 

I got this recipe from theleopardlizard Strawberry and peach is one of my favorite combos and this did not disappoint it was so yummy and fast to make.

Cinnamon Peach Freezer Jam

3/4 cup unsweetened white grape juice
One 1.75-ounce package no-sugar-needed fruit pectin (or 3 tablespoons from a jar)
5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree)
1 cup granulated white sugar
1/8 teaspoon ground cinnamon
1 cinnamon stick
Five 8-ounce freezer-safe jelly containers

1. Heat the juice in a medium saucepan at medium-high heat until it comes to a boil. Whisk in the pectin. Continue to whisk until dissolved. Keep at a hard boil for 1 minute. Stir in 3 cups of peach puree, sugar Cinnamon stick and cinnamon. Bring back to a boil and keep at a rolling boil for 5 minutes. Remove from heat.

2. Transfer the mixture to a measuring cup with a spout for pouring (it will be very liquidy). Divide the hot mixture between the containers, leaving 1/2-inch room at the top of each jar (room for expansion during the freezing process). Place the tops on the jars and let them sit at room temperature until they are completely cooled off (12 to 24 hours).

I got this recipe from recipegirl I added the cinnamon stick to the recipe.

Raspberry Peach Freezer Jam

1-1/4 cups finely chopped peaches
2 cups fresh raspberries
2 tablespoons lemon juice
4 cups sugar
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin

1.Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes. 

2.In a small saucepan, bring water and pectin to a full rolling boil. Boil for 1 minute, stirring constantly. 

 
3.Add to fruit mixture; stir for 2-3 minutes or until sugar is dissolved.

4.Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.

I got this recipe from morningarden its so good I love the tart taste the raspberry give the jelly.