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Strawberry Banana Jam
Posted By Jayme Payne On September 6, 2012 @ 5:50 pm In All Recipes,Boiling Water Bath,BWB Jams, Jellies, Butters & Preserves,Canning,Preserving | No Comments
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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