My very first attempt at making jam and canning. I substituted blueberries for the strawberries (per suggestion) and was amazed. It came out fabulous. I'm going to make it with strawberries at my first chance.
The common combination of s'berries and bananas usually doesn't appear in most jam books, so this is nice to have. Very tasty and good consistency. It's not clear,Diane, whether the orange should be peeled or the rind included.....like in a marmalade..... I made the jam without the peel.Stew
very tasty!Easy to make.Will be great for the holidays.
This taste great,But,Icould not get it to thicken up like jam should be. I even recooked it and added sure jell.
Yum! I had some strawberries that HAD to be used, as well as bananas getting beyond the firm stage, so I made a half batch of this, heavy on the orange (I used a whole one). I made it with bottled lime juice, which is milder tasting and slightly more acidic than lemon juice, so it has a complex citrus taste. Use the WHOLE orange, ground up, as the pectin is concentrated in the peel, not the pulp. If you didn't use the peel and your jam didn't thicken, that's the reason why.
Delicious jam and very easy to make. Never had bananas in jam before, I really like so I'm glad I came across this recipe. I added in 1/4th of the orange rind as well, and I quite like the bitterness it adds to the jam and the texture as well, so I probably might go up to half next time I make it. Yes, there definitely will be a next time! Thank you, Dib's, for sharing this wonderful recipe, a keeper for sure!
Very easy to make and tasty, thank you!
I made this jam with the pineapple, and it also didn't thicken. Once I tasted it, and saw the texture I felt I wanted a more pourable sauce anyway as this product is very flexible and could be used on angel food or pound cake, waffles or crepes as well as on toast. This is delicious, and I am sure if I had cooked it longer it would have reached the gel stage and been more solid. This recipe is a keeper!