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Banberry Jam

Source of Recipe


From "Blue Ribbon Preserves" by Linda Amendt






List of Ingredients



• 2-1/2 cups hulled and crushed ripe strawberries
  
• 1-3/4 cups peeled and mashed ripe bananas
  
• 2 Tbsp bottled lemon juice
  
• 7 cups sugar
  
• 1/2 tsp unsalted butter
  
• 1 (3-ounce) pouch liquid pectin
  






Instructions



1. In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.
   
   
2. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
   
   
3. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 10 minutes, pint jars for 15 minutes.
   
   Makes about 7 half-pint jars.