This yummy jam is delicious on toast but also tastes great on cheese and crackers, on pancakes, in a milk shake, and over ice cream!
Servings: 5-6 half-pintsPrep Time: 1 hour Cook Time: 10 minutes
3 ¼ cups ripe strawberries, crushed
1 ½ cups ripe bananas, mashed (about 3 bananas)
3 tablespoons lemon juice
1 box fruit pectin
½ teaspoon butter
6 ¾ cups sugar
Step 1 is ALWAYS to: Wash, rinse, and sterilize jars.
Step 2: Wash, hull, and mash 3 ¼ cups strawberries (about 2 lbs). Mash 1 ½ cups ripe bananas (about 3).
Step 3: Combine strawberries, bananas, lemon juice and pectin in a large saucepan. Bring mixture to a rolling boil on high heat stirring constantly. Add butter.
Step 4: Quickly stir in sugar. Return to a full boil and boil 1 minute, stirring constantly. Remove from heat.
Step 5: Ladle hot jam into hot, sterile jars. Wipe jar rims to remove any spilled sugar and secure two-piece canning lids.
Step 6: Place filled jars in a boiling water canner and cover with hot water. Bring water to a gentle boil and process for 10 minutes. Carefully remove jars and place on a towel until completely cooled (12-24 hours). Lids will make a ‘popping’ sound when sealed.
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