EASY BANANA & STRAWABERRY JAM


If you love fresh fruit jams, this Strawberry Banana Jam is a must-try. Sweet, ripe strawberries pair perfectly with creamy bananas to create a delicious homemade jam that's a little different from the traditional strawberry version.

This recipe is simple to make and comes together quickly with Sure-Jell pectin. The finished jam is wonderful spread on warm toast, biscuits, English muffins, pancakes, waffles, or even spooned over ice cream and cheesecake. It's also a great way to preserve the flavors of summer to enjoy all year long.

Ingredients


  • 4¾ cups crushed strawberries
  • 3 ripe bananas, mashed
  • 3 tablespoons lemon juice
  • 1 box (1.75 oz) Sure-Jell fruit pectin
  • ½ teaspoon butter (optional, helps reduce foaming)
  • 6¾ cups granulated sugar

Instructions

  1. Wash, hull, and crush the strawberries. Mash the bananas with a fork or potato masher until mostly smooth.
  2. Combine the strawberries, bananas, and lemon juice in a large saucepan.
  3. Stir in the pectin and butter, if using.
  4. Bring the mixture to a full rolling boil over high heat, stirring frequently.
  5. Add all of the sugar at once and continue stirring until dissolved.
  6. Return the mixture to a full rolling boil that cannot be stirred down. Boil for exactly 1 minute, stirring constantly.
  7. Remove from the heat and skim off any foam.
  8. Ladle the hot jam into prepared half-pint jars, leaving ¼-inch headspace.
  9. Wipe the rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  10. Remove the jars and allow them to cool undisturbed for 12–24 hours. Check the seals before storing.

Yield: About 8 half-pint jars



Print Recipe

BANANA STRAWBERRY JAM

Yield: 8 half pints











INGREDIENTS
  • 4-3/4 cups strawberries
  • 3 bananas
  • 3 tablespoons lemon juice
  • 1 box Sure-Jell
  • 1/2 teaspoon butter
  • 6-3/4 cups sugar

DIRECTIONS

  1. Wash, hull, and crush the strawberries. Mash the bananas with a fork or potato masher until mostly smooth.
  2. Combine the strawberries, bananas, and lemon juice in a large saucepan.
  3. Stir in the pectin and butter, if using.
  4. Bring the mixture to a full rolling boil over high heat, stirring frequently.
  5. Add all of the sugar at once and continue stirring until dissolved.
  6. Return the mixture to a full rolling boil that cannot be stirred down. Boil for exactly 1 minute, stirring constantly.
  7. Remove from the heat and skim off any foam.
  8. Ladle the hot jam into prepared half-pint jars, leaving ¼-inch headspace.
  9. Wipe the rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  10. Remove the jars and allow them to cool undisturbed for 12–24 hours. Check the seals before storing.