Strawberry-Banana Jam (Low Sugar)
- Yield: 4-5 cups 1x
Ingredients
Units
Scale
- 3 cups mashed strawberries (you will need about 8 cups fresh berries)
- 1 cup mashed bananas
- 1/4 cup lemon juice
- 1–2 cups granulated sugar – or – 1/2 to 1 cup honey
- 2 teaspoons Pomona’s pectin
- 2 teaspoons calcium water (included in the pectin box)
Instructions
- Sterilize jars and prepare lids and rings. Keep jars warm. Fill water bath canner with hot water. Bring to boil while prepping the jam.
- Prepare fruit by mashing with a pastry blender or potato masher, or gently chopping in a blender. Blend in lemon juice. Make sure the bananas are well blended so you do not have any large banana chunks. I typically use overripe bananas that turn to mush very quickly. Strawberries naturally have a pH of 3.0 – 3.9. Adding lemon juice helps to make sure the pH stays under 4.6 for safe water bath canning.
- Add proper amount of calcium water from jar into pan; stir well.
- Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of pectin powder into the honey or sugar. Always premix your sweetener and your pectin powder to prevent clumping.
- Bring fruit to boil. Add pectin-honey-sugar mix; stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Letting the jam cool just slightly before placing in jars will help keep the fruit mixed in the jars instead of all floating at the top.
- Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2 -piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 feet above sea level). Remove from water. Let jars cool. Check seals – lids should be sucked down. Lasts about 3 weeks once opened, at least a year in the pantry unopened.
Find it online: https://commonsensehome.com/strawberry-jam/