Strawberry ~ Banana Jam

August 18, 2014 Canning

Here is my strawberry/banana jam. It’s probably been 20 years since I last made this combo and after tasting it I’m wondering what took so long. It is soooo delicious. I just finished this batch and I am sitting here with a piece toast slathered in the still warm jam as I type this. My fingers are sticking to the keys as I type (I tend to be a little messy).

What you need if you use Certo fruit pectin (liquid)

3-1/2 cups prepared fruit (about 1 quart fully ripe strawberries and 1 small fully ripe banana)

2 Tbsp. fresh lemon juice

7 cups sugar, measured into separate bowl (See tip below.)

1/2 tsp. butter or margarine (optional)

1 pouch CERTO Fruit Pectin

Directions

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. Mash banana thoroughly. Mix strawberries and banana. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.

STIR sugar thoroughly 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 pectin 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.)

What you need if you use Sure-Jell (dry pectin)

4-3/4 cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)

3 Tbsp. fresh lemon juice

1 box SURE-JELL Fruit Pectin

1/2 tsp. butter or margarine (optional)

6-3/4 cups sugar, measured into separate bowl (See tip below.)

Directions

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.