Seedles Strawberry Banana Jam
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There are plenty of "Strawberry Banana Jam Recipes
" but that's not what you're looking for. Most of them appear to be the essentially same with minor variations.
When you cook the mixture, the inherent flavors we perceive to be strawberry are cooked into the mixture.
You're father is preferring a "seedless strawberry banana jam". Maybe you could look for or order strawberries which have smaller seeds. Or be extra sure to puree them longer than normal so as to best pulverize the seeds. Maybe the strawberries you used simply had larger seeds than normal. There are many different varieties of strawberries. Some have seeds which may not be so distracting when incorporated into a jam.
It is possible that the seedless strawberry jam or preserves you buy in the store may be comprised of "strawberry flavorings". The best analogy I can give you is the difference between "imitation vanilla" and "pure vanilla extract" Imitation vanilla is completely artificial. "Imitation Vanilla
: a mixture made from synthetic substances which imitate the vanilla smell and flavor. Often contains propylene glycol, which is also found in automotive anti-freeze." :eek: "Imitation vanilla
is composed of artificial flavorings (most of which are paper-industry by-products treated with chemicals). It often has a harsh quality and bitter aftertaste."
"Pure Vanilla Extract Liquid
: made from vanilla beans, alcohol and water, with possibly sugar added. Must contain at least 35% alcohol." When you are aware of the difference in flavor, you'll never go near the imitation version.
If the seeds bother your father that much, sounds like you should look for a recipe containing strawberry extract instead of using real strawberries but since most recipes call for more than 3 cups of fresh strawberries, this comprises most of the overall texture and bulk of the final product so I don't think this would work.
First we need to understand the definition of exactly what a "jam" is. By definition "Jams
are made by cooking crushed or chopped fruits with sugar until the mixture will round up on a spoon. Jams should be made in small batches and cooked rapidly after the sugar has dissolved. Jams can be made of one fruit or a combination of fruits. They should be firm but spreadable; jams do not hold the shape of the jar."
You're wanting the seeds out. In order for you to get the "seeds" separated from the "strawberry", you would have to "strain
(the) mixture through (a) damp jelly bag or several layers of cheesecloth to extract juice." But if you did this, you would be straining away all the wonderful pulp which is the bulk of the "jam" you're wanting to make in the first place. This process is how "jellies" are made, but you aren't wanting to make a "jelly". :rolleyes:
"Strained juice from fruit is used to make jellies. They are usually prepared in a way that keeps them crystal clear and shimmering. Jellies are gelatinized enough to make them firm and capable of holding their shape outside the jar, yet soft enough to spread easily." From: Canning Fruit
To sum it all up. I'm not sure it's possible to make a "seedless strawberry banana jam". Jams are made of crushed fruit. If you strain out the solids of that fruit (which is what would happen if you tried to strain the seeds out), you don't have a jam anymore.
At the same time, there are
"seedless strawberry jams" in the market that you can purchase. I'm just not sure how they're made. If you can find a "homemade seedless strawberry jam" recipe, this would help you figure out how to make your homemade seedless strawberry-banana jam recipe.
If I were you, I'd either go out of my way to track down a strawberry with smaller seeds or simply try making completely different flavor of jam to give to your father. Fruit lovers who use jam usually enjoy several different fruits. There are so many wonderful recipes out there, check here
and here here
. I'm sure he'll adore anything lovingly homemade by his daughter.
I hope this helps to answer some of your questions.