Strawberry and Banana Jam
Makes about 5, 250 ml jars
1 1/2 cups (375 ml) granulated sugar
1 pouch (45 ml) BERNARDIN Freezer Jam Pectin
3 large bananas
3 cups (750 ml) crushed strawberries, about 2 quarts fresh
Wash and rinse 5 x 250 ml mason jars and BERNARDIN Storage Lids or 2-piece SNAP Lids.
Place unpeeled bananas on baking sheet; bake 15 minutes in 400ºF (200ºC) oven. Cool. Peel and mash bananas; measure 1 cup (250 ml). (Heating bananas is optional. It prevents jam from darkening during storage.) Wash, hull and crush strawberries, one layer at a time. Measure 3 cups (750 ml).
In mixing bowl, stir together sugar and Freezer Jam Pectin until well mixed.
Add bananas and strawberries to pectin-sugar mixture; stir 3 minutes.
Ladle jam into mason jars to within ½ inch (1 cm) of top rim (headspace). Wipe jar rims removing any stickiness. Apply lids tightly. Let stand, about 30 minutes, until thickened. Freeze up to 1 year; refrigerate up to 3 weeks or serve.