Strawberry and Banana Jam Without Pectin

1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berries. Then add 2 cups of mashed banana.

2. In a heavy-bottomed saucepan, mix together the strawberries and bananas, sugar, and lemon juice. Stir over low heat until the sugar is dissolved.

3. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C) or use the frozen plate test. (See below).

4. Transfer to hot sterile jars, leaving 1/4 to 1/2-inch head space, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, just refrigerate it.

Frozen Plate Test:

Place a couple of small plates in a freezer. After about 10 minutes of boiling the jam, place a teaspoonful of the liquid of the jam onto the cold plate. Return the plate to the freezer for a minute. Run your finger through the jam on the plate, and if it doesn’t try to run back together (if you can make a line through it with your finger), it’s ready to be canned!

I hope you enjoy!