Jam Notes: Strawberry-Banana Jam — Kids Love It – And Adults Do Too!
April 2015
CanningCraft Creates: Strawberry-Banana Jam
By Allison Carroll Duffy, Author of Preserving with Pomona's Pectin (Fair Winds Press, June 2013)
No doubt some folks in mild climates have fresh, locally-available fruit in April, but here in Maine, that's still a long way off. It's a lovely thought for sure, but somehow it seems a particularly humorous one at this moment, given that it's April 1, and we still have over a foot of snow on the ground.
So, what to do when it comes to jam? Well, it seems to me to be a good time to give a little love and attention to a fruit that is pretty much a permanent fixture in my fruit bowl, no matter the season, but that I often overlook: the banana. Dense, sweet, and filling, if there was ever a fruit that could qualify as a comfort food, the banana would be it.
Bananas sound great for jam, but where are the recipes? . . .
CanningCraft Creates: Strawberry-Banana Jam: Complete blog post with recipe from Allison Carroll Duffy
Strawberry-Banana Jam: Recipe only
More Recipe Ideas
If you live in Prickly Pear Cactus country and the tunas are ripe, check out our recipe for Prickly Pear Cactus Jelly.
If you still have lots of lemons or limes to "do something with," here's our recipe for Frozen Lemon or Lime Pie.
Or if your Rhubarb is ready, or almost ready, try our low-sugar or honey straight-up Rhubarb Jam recipe. Strawberry-Rhubarb is also a perennial favorite.
Tales from the Jamline . . .
Rrrrring! goes the telephone. "I'm wondering," says the caller -- "Is it necessary to add the amount of lemon or lime juice or vinegar called for in your recipes?"
Very good question. And the answer is YES. Click here to learn why.
Pomona's News
Exciting Announcement: Pomona's Pectin will be available very soon in Sur La Table stores across the country and on their website. They are excited about carrying Pomona's and are expanding their canning department. They will be offering jam-making classes at some point this season also.
We have added their stores to our website Store Locator. You can fill in your zip code on our website store locator (link just above) or go to their website to find a Sur La Table store near you.
Also, you may have noticed a few changes on our website. We've been working on making it as "user-friendly" as possible. One of the biggest changes is that we have put the recipes on our Recipes Page in alphabetical order within their categories (Jam, Jellies, Marmalades, etc.). We hope this will make it easier for you to find the recipes you are looking for.
You may see more changes as the season progresses. If you have any comments or thoughts about our website, we would love to hear them. Just hit reply to this newsletter or email us at info@pomonapectin.com.
Giveaways Coming . . . with June Jam Notes. If you need the book sooner, you can always purchase it online or ask any bookstore to order it for you: Preserving with Pomona's Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013).
Pomona's Pectin is available at your local natural food store, food coop, or farmstand in the U.S. or Canada, or online from us or many other web sellers. Our website store locator will help you find a store near you.
Outside the U.S., go to the Order Page on our website to order online from our partners in Canada, Australia, or the UK. Click on International on our order page for our UK partner, Cream Supplies, for shipping all around the world.