Banberry Jam Recipe

Ingredients for Banberry Jam

• 4 cups hulled and sliced strawberries
• 2 cups mashed ripe bananas
• Bottled Lemon Juice
• 7 cups granulated sugar
• Unsalted Butter
• Liquid Pectin

How to Make Banberry Jam

1. In an 8-quart pan, combine 4 cups hulled and sliced strawberries, 2 cups mashed ripe bananas, 1/4 cup lemon juice, 7 cups granulated sugar, and 1/2 cup (1 stick) unsalted butter.
2. Over medium-low heat, stirring frequently, heat the mixture until the sugar is completely dissolved and the butter is melted.
3. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. A full rolling boil is characterized by large, continuous bubbles that don't break when stirred.
4. Stir in the entire contents of one pouch (typically 1.75 oz) of liquid pectin.
5. Return the mixture to a full rolling boil, stirring constantly and vigorously.
6. Boil hard, stirring constantly, for exactly 1 minute.
7. Remove the pan from the heat.
8. Skim off any foam from the surface of the jam using a spoon.
9. To prevent separation, let the jam cool for 5 minutes, stirring gently every minute to distribute the fruit evenly.
10. Ladle the hot jam into hot, sterilized half-pint or pint jars, leaving 1/4-inch headspace.
11. Wipe the jar rims and threads with a clean, damp cloth.
12. Cover jars with hot lids and apply screw bands, tightening to fingertip tightness.
13. Process half-pint jars in a boiling water bath (212°F) for 10 minutes, or pint jars for 15 minutes. Adjust processing time according to your altitude if necessary. After processing, turn jars upside down to check for proper sealing.
14. Allow the jars to cool completely before checking the seals again and storing.