Banberry Jam

• 2 1/2 cups ripe strawberries, hulled and crushed
• 1 3/4 cups ripe bananas, peeled and mashed
• 2 tablespoons bottled lemon juice
• 7 cups sugar
• 1/2 teaspoon unsalted butter (optional)
• 1 (3 ounce) envelope liquid pectin

1. In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.
2. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
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. Return the mixture to a full rolling boil, stirring constantly.
5. Boil, stirring constantly for 1 minute.
6. Remove the pan from the heat.
7. Skim off any foam.
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. Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
10. Wipe the jar rims and threads with a clean, damp cloth.
11. Cover with hot lids and apply screw rings.
12. Process half pint jars in 200u0b0F (93u0b0C) water bath for 10 minutes, pint jars for 15 minutes.

ripe strawberries, bananas, lemon juice, sugar, unsalted butter, liquid pectin

Taken from www.food.com/recipe/banberry-jam-177644 (may not work)