# of Servings: makes 3-4 pints
Recipe Entered By: AmyH
Recipe Created By: Amy Hugon
|2 quarts strawberries
3 medium bananas (ripe but NOT soft)
3 Tbsp lemon juice
6 3/4 cups sugar
1 box pectin
|Stem, wash, and crush strawberries. (A potato masher works nicely.) Measure 3 1/4 cups into a large pot.
Mash bananas, and measure 1 1/2 cups into the pot.
Stir in lemon juice, and then pectin. Bring to a full rolling boil on high heat, stirring constantly. Dump in sugar. Return to full boil and boil 1 minute, stirring constantly.
Remove from heat.
Spoon into hot, clean jars. Screw lids on, and invert jars for 5 minutes and then flip over. The heat will seal them, and the sugar content keeps the jam fine. These will store in the pantry. (If lid doesn't pop down on any jar after inverting, keep THAT jar in the refrigerator.)
|Be sure to verify that commerical pectin is safe for your allergens. Pectin is usually made from fruits like apple or citrus fruits and may have corn ingredients.
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