Strawberry-Banana Jam

Makes about 7 half pint jars

2&1/4 cups hulled and crushed ripe strawberries

1&3/4 cups peeled and mashed ripe bananas

2 tablespoons bottled lemon juice

7 cups sugar

1/2 teaspoon UNSALTED butter-be sure to use unsalted, salted will alter the flavor.

1 (3oz) pouch liquid pectin

In an 8-qt pan, combine the strawberries, bananas, lemon juice, sugar and butter.

Over med.-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to med-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, Stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow to cool for 5 minutes before filling jars. Gently stir the jam every minute or so to distribute fruit. Ladle the hot jam into hot jars, leaving 1/4inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot jar lids and apply the screw rings. Process half pint jars in a 200* water bath for 10 minutes, pint jars for 15.

This jam takes about 3 weeks to come to a full set. If you use it before, it will be a little runny, but once refridgerated, it will set.