A family friend passed this recipe on to my mom who in turn passed it on to me….and it has always be known as Mary Ellen’s Strawberry Banana Jam. The thing about this jam is while eating it…it is bursting with strawberry flavor at the beginning and you really don’t taste the banana UNTIL the very end when you start swallowing it…it’s kinda like the strawberry kisses you HELLOOOO….and the banana sneaks up at the end and waves BYE BYE
Mary Ellen’s Strawberry Banana Jam
4-3/4 cups crushed strawberries (about 2 quarts whole strawberries)
1-1/2 cups mashed banana (about 3 whole bananas)
3 Tbsp lemon juice (helps prevent fruit from turning brown and adds acid)
6-3/4 cups sugar (pre-measure and have ready before you start cooking)
1 Box SureJell
1-1/2 Tsp butter (helps prevent foaming)
Crush your strawberries….or cheat like me and stick ‘em in the food processor.
Then mash up your bananas.
Stick all this is a 8 qt pot.
Stir in the SureJell along with the butter and lemon juice.
Bring to a full ROLLING boil, on high, stirring constantly. Add sugar quickly.
RETURN to full rolling boil. Boil EXACTLY 1 minute at full rolling boil. Stirring constantly.
Remove from heat and skim foam if any.
Fill jars, leaving 1/8” at the top. Cover with lids and process 10-20 minutes.
Makes (9-10) half pints.