Avg. rating 2 from 7 votes.Recipe Information
Recipe Created By: Amy Hugon
Ingredients
2 quarts strawberries
3 medium bananas (ripe but NOT soft)
3 Tbsp lemon juice
6 3/4 cups sugar
1 box pectin
Directions
Stem, wash, and crush strawberries. (A potato masher works nicely.) Measure 3 1/4 cups into a large pot.
Mash bananas, and measure 1 1/2 cups into the pot.
Stir in lemon juice, and then pectin. Bring to a full rolling boil on high heat, stirring constantly. Dump in sugar. Return to full boil and boil 1 minute, stirring constantly.
Remove from heat.
Spoon into hot, clean jars. Screw lids on. Process in a water bath for 10 minutes.
Notes
Consult the USDA’s Complete Home Guide to Home Canning for the latest information on food safety. It is available for free online from the National Center for Home Food Preservation.
Substitutions
Be sure to verify that commerical pectin is safe for your allergens. Pectin is usually made from fruits like apple or citrus fruits and may have corn ingredients.
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