Strawberry Banana Jam
4 3/4 c. prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
3 T. fresh lemon juice
6 3/4 c. sugar
1 box fruit pectin
1/2 t. butter
Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 1/4 c. into a large, heavy saucepan. Mash bananas thoroughly. Measure 1 1/2 cups and add to saucepan. Stir in lemon juice.
Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepan. Add butter. Bring mixture 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 two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright.* After jars are cool, check seals.
*You can also use water bath method recommended by USDA. I have been using the flip method for this jam for years and it has only failed me once. Live dangerously.
Makes about 8 half-pint jars.