Banberry Jam

Ingredients

• 2 1/2 cups ripe strawberries, hulled and crushed
• 1 3/4 cups ripe bananas, peeled and mashed
• 2 tablespoons bottled lemon juice
• 7 cups sugar
• 1/2 teaspoon unsalted butter (optional)

• 1 (3 ounce) envelope liquid pectin

Directions

1. 1

   In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.

2. 2

   Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.

3. 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. 4

   Return the mixture to a full rolling boil, stirring constantly.

5. 5

   Boil, stirring constantly for 1 minute.

6. 6

   Remove the pan from the heat.

7. 7

   Skim off any foam.

8. 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. 9

   Ladle the hot jam into hot jars, leaving 1/4-inch headspace.

10. 10

    Wipe the jar rims and threads with a clean, damp cloth.

11. 11

    Cover with hot lids and apply screw rings.

12. 12

    Process half pint jars in 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.