Most of you know by now if you follow Hibiscus House That I worked in a strawberry field on our property for many, many years. My girls grew up playing in the fields and around strawberries. It has become a tradition to make jam yearly. We have made freezer jam, regular jam but the most favorite of our family especially children is Strawberry-Banana Jam.
Carly ordered these pretty little labels for us to use.
recipe credit
Sterilize jars and keep warm in oven at 200 degrees until ready for use. Strawberries, Sure Jell, bananas, lemon juice and little butter to prevent foaming. Add the sugar and boil at a rolling boil for one minute.recipe credit
Recipe
What You Need
4-3/4 cups prepared fruit
(about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas 3 1/4 cups strawberries 1 1/2 cups bananas)
3Tbsp. fresh lemon juice
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
6-3/4 cups sugar, measured into separate bowl (See tip below.)Instructions
BRING boiling-water canner, half-full with water, to simmer.
Wash jars and screw bands in hot, soapy water; rinse with warm water. Warm jars in water bath or you can keep them warm in baking pan with little bit of water 200 degree oven.
LIDS ** Leave lids at room temp on counter until ready to use.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups prepared strawberries into 6- or 8-quart saucepot. Mash bananas thoroughly. Measure exactly 1-1/2 cups prepared bananas into strawberries in saucepot. Stir in lemon juice.
STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in all sugar quickly. 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 prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely.
Check the seals after 24 hours, by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Remove screw caps after 48 hours and take a wet dishcloth to wipe clean. Store single layer in cool dry preferably dark place.
Ladle jam with funnel into jar. Wipe with clean wet cloth tops and around outer rim to clean. Take a clean dry cloth to dry. Place preheated lids and ring onto tops of jar. Finger tighten being careful not to over tighten. Place in a spot free of drafts and cover with clothes to help jars seal. Cover with lightweight dish towels to help prevent drafts. Leave jam in this place for at least 24 hours longer is you can. Check lids to see if they have sealed, then put away.
I hope you enjoy this as much as we do!
