Banberry Jam-Pomona Pectin Version

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Banberry Jam-Pomona Pectin Version


5 cups ripe strawberries, hulled and crushed (about 8 cups frozen)
3 1/2 cups ripe bananas, peeled and mashed (about 10)
1/2 cup lemon juice
4 cups sugar, or less, divided
1/2 teaspoon unsalted butter
2 Tbsp Pomona pectin
8 1/2 tsp calcium water


Blend pectin with 2 cups sugar.  Combine mashed fruit, calcium water and lemon juice in large pot.  Bring to a boil.  While vigorously whisking, slowly add sugar-pectin mixture.  Taste and add additional sugar as desired.  Bring to a boil and keep stirring 1-2 minutes.  Add butter if you are getting foam.  Cool five minutes, stirring once a minute to distribute fruit.  


Ladle into hot, prepared jars and process in a boiling water bath for 10 minutes.  Makes 6 pints.

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