🍓🍌 Strawberry-Banana Jam

 Made with 3 lb Frozen Strawberry-Banana Fruit

Yield: Approximately 5–7 half-pint jars

Prep Time: 10–15 minutes

Cook Time: 25–40 minutes

Total Time: About 1 hour

Ingredients

 • 3 lb frozen strawberry-banana fruit blend, thawed

 • 4 cups granulated sugar

 • 1/4 cup bottled lemon juicec

 • 1 tablespoon lemon zest, optional

 • 1 box powdered fruit pectin (1.75 oz / standard box)

 • 1/2 teaspoon butter, optional — helps reduce foaming

 • 1/4 tsp cayenne pepper (optional)

Instructions

1. Thaw the Fruit

Place the frozen strawberry-banana fruit in a large bowl and allow it to thaw completely.

Pour off only excess liquid if there is a large amount. Keep the natural fruit juices.

2. Prepare the Fruit

Place the thawed fruit into a large, heavy-bottomed pot.

Mash the fruit with a potato masher, leaving some strawberry pieces for texture.

For a smoother jam, use an immersion blender briefly.

3. Add Lemon Juice

Stir in:

 • 1/4 cup bottled lemon juice

 • Lemon zest, if using

Mix well.

4. Add Pectin

Stir the powdered pectin into the fruit mixture.

Bring the mixture to a full rolling boil over medium-high heat, stirring frequently.

5. Add Sugar

Add all 4 cups of sugar at once.

Stir constantly until the sugar is completely dissolved.

Return the mixture to a full rolling boil that cannot be stirred down.

Boil hard for about 1 minute, stirring constantly.

Remove from the heat.

6. Remove Foam

Skim off any foam from the surface.

Stir in the optional 1/2 teaspoon butter if you want to help minimize foaming.

7. Check the Consistency

Place a small spoonful on a chilled plate and let it cool for a minute.

The jam should thicken as it cools.

If it is still very loose, return it to the pot and cook for several additional minutes.

8. Fill and Process the Jars

Prepare jars, lids, and a boiling-water canner according to the manufacturer’s instructions. Keep the jars hot until ready to fill.

Ladle the hot jam into hot jars, leaving 1/4 inch headspace.

Remove air bubbles, adjust headspace if needed, and wipe the jar rims clean.

Apply the prepared lids and screw bands fingertip-tight.

Place the filled jars in the boiling-water canner, ensuring they are covered by at least 1 inch of water.

Process half-pint jars for 10 minutes, adjusting the processing time for altitude according to your local canning guidelines.

Turn off the heat, remove the canner lid, and let the jars stand for 5 minutes. Remove the jars and place them upright on a towel, leaving space between them.

9. Cool and Check the Seal

Allow the jars to cool undisturbed for 12–24 hours.

Do not retighten the bands while the jars are cooling.

After cooling, check the seals. The lids should be concave and should not flex when pressed in the center.

Refrigerate any jar that did not seal properly and use it within 2–3 weeks.

Storage

Sealed jars: Store in a cool, dark, dry place for up to 1 year for best quality.

After opening: Refrigerate and use within 2–3 weeks.

Flavor Notes

This jam has the natural sweetness of ripe strawberries and bananas with a bright lemon finish.

The banana gives the jam a creamy, almost dessert-like richness, while the strawberries keep it fresh and fruity.

Serving Ideas

 • Toast or English muffins

 • Biscuits

 • Pancakes and waffles

 • French toast

 • Cheesecake topping

 • Yogurt or oatmeal

 • Ice cream topping

 • Peanut butter & strawberry-banana sandwiches

Serena & Stephen's Kitchen Note ❤️

Sweet strawberries. Creamy banana. A little brightness from lemon