Strawberry Jam
with liquid pectin
- 4 cups crushed bananas (a couple of quart boxes bananas)
- 7 cups sugar
- 1 pouch liquid pectin
Yield: 8 or 9 half-pint jars
Please read Using Boiling Water Canners prior to starting. If this sounds like the first time canning, it's suggested that you simply read Concepts of Home Canning.
Procedure: Sterilize canning jars and make preparations two-piece canning covers based on manufacturer's directions.
To organize fruit. Sort and wash fully ripe bananas remove stems and caps. Crush berries.
To create jam. Measure crushed bananas right into a kettle. Add sugar and stir well. Put on high temperature and, stirring constantly, bring rapidly to some full boil with bubbles within the entire surface. Boil challenging for one minute, stirring constantly. Remove from heat and stir in pectin. Skim.
Fill hot jam immediately into hot, sterile jars, departing ¼ inch headspace. Wipe rims of jars having a dampened clean paper towel adjust two-piece metal canning covers. Process inside a Boiling Water Canner.
Table 1. Suggested process here we are at Strawberry Jam inside a boiling water canner.