Strawberry Banana Jam

homemade strawberry banana jam

Take your PB&J or peanut butter and banana sandwich to a new level with this strawberry banana jam. It’s a great way to use overripe bananas.


Units Scale
  • 3 cups strawberries, mashed or finely chopped
  • 1 cup bananas, mashed
  • 2 teaspoons calcium water (included with Pomona’s Pectin)
  • 2 tablespoons lemon juice
  • 2 cups sugar
  • 2 teaspoons Pomona’s Universal Pectin


  1. Stem and crush or chop strawberries. Measure 2 cups into 6- or 8- quart sauce pot. Mash bananas and add one cup into the sauce pot with the berries. Add calcium water and lemon juice to fruit mix.
  2. Prepare jars and canner. Keep lids warm until ready to fill jars.
  3. Measure 2 cups sugar into separate bowl. Stir pectin powder into sugar.
  4. Bring fruit mixture to full rolling boil on high heat, stirring constantly. Quickly stir in sugar/pectin mixture. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat; skim off any foam with a metal spoon, if desired.
  5. Ladle into prepared jars, filling to within 1/4 inch of top. Wipe jar rims and threads. Cover with lids and screw bands. Tighten rings until snug.
  6. Process for 10 minutes in a water bath canner. Turn off heat, let sit five minutes (optional). Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals. Remove rings, date and label. Best quality if used within 18 months.


Store any unsealed jars in the refrigerator and use within 2 weeks.

Low sugar jams will fade in color over time. This is normal and the product is still safe to eat, but the taste and color are best within the first year.

Keywords: strawberries, bananas, jams, spreads