Strawberry And Banana Jam Without Pectin

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   1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berries. Then add 2 cups of mashed banana.

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   2. In a heavy-bottomed saucepan, mix together the strawberries and bananas, sugar, and lemon juice. Stir over low heat until the sugar is dissolved.

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   3. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C) or use the frozen plate test. (See below).

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   4. Transfer to hot sterile jars, leaving 1/4 to 1/2-inch head space, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, just refrigerate it.

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   Frozen Plate Test:

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   Place a couple of small plates in a freezer. After about 10 minutes of boiling the jam, place a teaspoonful of the liquid of the jam onto the cold plate. Return the plate to the freezer for a minute. Run your finger through the jam on the plate, and if it doesn't try to run back together (if you can make a line through it with your finger), it's ready to be canned!

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   I hope you enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.