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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