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Strawberry Banana Jam

Source of Recipe


From "Blue Ribbon Canning" by Linda J Amendt



List of Ingredients



• 1 cup mashed ripe bananas (about 2 medium bananas)
  
• 1 tablespoon freshly squeezed lemon juice
  
• 4 cups crushed strawberries (4 to 5 pints whole strawberries)
  
• 1 box (1.75-ounces) powdered pectin
  
• 7 cups granulated sugar
  






Instructions



1. In an 8-quart stockpot, combine the bananas and lemon juice. Add the strawberries and stir to combine. Stir in the pectin.
   
   
2. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
   
   
3. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
   
   
4. Ladle the jam into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
   
   
   Makes about eight 8-ounce jars