CERTO Strawberry Banana Jam

Name: CERTO Strawberry Banana Jam
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 70
Cuisine: Global
Ingredients: 1 teaspoons butter or margarine (optional); 710 milliliters prepared fruit (about 1 quart fully ripe strawberries and 1 small fully ripe banana); 1 pouch CERTO Fruit Pectin; 2 Tbsps fresh lemon juice; 2 liters sugar, measured into separate bowl (See tip below.)

CERTO Strawberry Banana Jam might be just the condiment you are searching for. This recipe serves 70. Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 84 calories, 0g of protein, and 0g of fat per serving. It will be a hit at your Mother's Day event. Head to the store and pick up butter, lemon juice, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Mash banana thoroughly.

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Strawberries

Banana

Mix strawberries and banana. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.

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Strawberries

Lemon Juice

Banana

Fruit

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Pot

Stir sugar thoroughly into fruit in saucepot.

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Fruit

Sugar

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Pot

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.

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Butter

Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.

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Pectin

Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

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Ladle

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.

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Water

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)