Recipe - Strawberry-Banana Jam

4 Three fourths cup Prepared fruit; (about 2
quarts fully ripe
strawberries and 3 fully
ripe medium bananas)
3 tablespoon Fresh lemon juice
6 Three fourths cup Sugar
1 Box fruit pectin
One half teaspoon Margarine or butter

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 1/4
cups into 6 or 8 qt. saucepot. Mash bananas thoroughly. Measure 1 One half 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 1/8 inch of tops.
Wipe jar rims and threads. Cover with twopiece lids. Screw bands tightly.
Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

Makes 8 (1 cup) jars.

Posted to EATL Digest by Bonnie solomon1@CNETECH.COM on Dec 1, 1997