Lemon Banana Preserves Recipes

Steps:

• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

Steps:

• In large dutchoven pan,add sugar and 3 1/2 cups water, cloves and ginger.
• Cook on low heat and stir occasionally.
• Note: You can use small pieces of ginger root but it must be removed before packing jars.
• Remove rind (lemon zest) with peeler or a zester and add very small pieces or strips to the cooking sugar, water and spice mixture.
• Use all of the rind on one lemon.
• Add to the pan.
• Juice all of the lemons and add the juice and if desired add chopped lemon pulp.
• DO NOT USE THE WHITE PORTION WHICH HOLD THE PULP. IT IS VERY BITTER.
• Mash the bananas.
• The mixture should have been simmering about 10 minutes. Stir so the mixture does not scorch and burn.
• Add 1 cup water. Stir.
• Take out the cloves and ginger pieces if not.
• the pureed ginger.
• Add the mashed bananas.
• Add yellow food coloring.
• Stir.Cook about 6 minutes on low heat. The preserves should be the consistency of thick applesauce. If it is too thin, add another mashed banana.
• Wash 8 half pint jars,with hot soapy water, rinse and place in 9 X 13 pan with water, set in 275* oven to heat and sterilize. Turn the washed jars upside down so that the hot water in the pan is around the rims and up the sides a little. Heat seals and rings in water in a saucepan on the stove.
• Pack in jars. Make sure you wipe the rim of the jars after packing. Place hot seal on jar and then ring. Tighten.
• Make sure the water is boiling before placing in the water bath.
• Water bath for 10 minutes.
• Note: If you are at high altitude above 4,000 feet, add another 10 minutes to the water bath boiling time.

Steps:

• Combine the sugar and water in a saucepan; bring to a boil, and boil for 10 minutes. Stir in the lemon juice, mashed banana, and cloves. Reduce heat to low; simmer, stirring frequently, until the mixture thickens, about 45 minutes. Strain to remove cloves.
• Divide the jam between the jars, screw on lids, and refrigerate.

Steps:

• Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
• Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
• Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
• To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups prepared strawberries into 6- or 8-quart saucepot. Mash bananas thoroughly. Measure exactly 1-1/2 cups prepared bananas into strawberries in saucepot. Stir in lemon juice.
• Stir pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)