“From Linda J.Amendt's Book "Blue Ribbon Preserves". The taste and color of this jam are delightful. Please don't duplicate the ingredients, or the jam may fail to set.”
READY IN:
1hr 5mins
YIELD:
7 half-pint jars
UNITS:
US

Ingredients Nutrition

Directions

  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.
  3. 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.
  4. Return the mixture to a full rolling boil, stirring constantly.
  5. Boil, stirring constantly for 1 minute.
  6. Remove the pan from the heat.
  7. Skim off any foam.
  8. 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.
  9. Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
  10. Wipe the jar rims and threads with a clean, damp cloth.
  11. Cover with hot lids and apply screw rings.
  12. Process half pint jars in 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.

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