This pretty jam combines two flavors that pair together beautifully, strawberry and banana.

MAKES ABOUT EIGHT 8-OUNCE JARS

INGREDIENTS

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 tablespoon freshly squeezed lemon juice
• 4 cups crushed strawberries (4 to 5 pints whole strawberries)
• 1 box (1.75 ounces) powdered pectin
• 7 cups granulated sugar

INSTRUCTIONS

1. In an 8-quart stockpot, combine the mashed bananas and freshly squeezed lemon juice. Add the crushed strawberries and stir to combine. Stir in the powdered pectin.
2. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Add the granulated sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
3. Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
4. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

TIP:

• Bananas used for making jam should be ripe—golden in color with a few flecks of brown—but not overripe. They are a low-acid fruit and overripe bananas have a very low acid content, which can keep the jam from setting and reduce the shelf-storage time.