I love making homemade jam and when the strawberries are in season I have been known to make many batches. I've never had strawberry banana so perhaps it's time to venture out and give it a try! I have a sanitizing cycle on my dishwasher that works perfect for sterilizing my jars and I boil my lids and rings. I use the inversion method but you can also do the water bath if you prefer.
Yields: 8 (1 cup) jars
INGREDIENTS:
4 3/4 cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
3 tablespoons fresh lemon juice
6 3/4 cups sugar
1 box SURE-JELL Fruit Pectin (they also have sugar free..Sure-Jell is my favorite brand)
1/2 teaspoon margarine or butter
1) Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 1/4 cups into 6 or 8 quart saucepot. Mash bananas thoroughly. Measure 1 1/2 cups; add to saucepot. Stir in lemon juice.
2) Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
3) Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
4) Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. Or instead of inverting jars you may follow water bath method recommended by USDA. After jars cool, check seals.
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