Banberry Jam

Directions

1. 1
   In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.
2. 2
   Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
3. 3
   Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch.
4. 4
   Return the mixture to a full rolling boil, stirring constantly.
5. 5
   Boil, stirring constantly for 1 minute.
6. 6
   Remove the pan from the heat.
7. 7
   Skim off any foam.
8. 8
   To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit.
9. 9
   Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
10. 10
    Wipe the jar rims and threads with a clean, damp cloth.
11. 11
    Cover with hot lids and apply screw rings.
12. 12
    Process half pint jars in 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.