Strawberry-banana jam

Yield: 1 Servings

Measure Ingredient
4¾ cup Prepared fruit; (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
3 tablespoons Fresh lemon juice
6¾ cup Sugar
1 Box fruit pectin
½ teaspoon Margarine or butter

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3¼ cups into 6 or 8 qt. saucepot. Mash bananas thoroughly. Measure 1 ½ cups into strawberries in saucepot. Stir in lemon juice. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure) Stir fruit pectin into fruit in saucepot. Add margarine.

Bring 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.

Ladle quickly into hot sterilized jars, filling to within ⅛ inch of tops.

Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

Makes 8 (1 cup) jars.

Posted to EAT-L Digest by Bonnie <solomon1@...> on Dec 1, 1997

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