Canning Strawberry Banana Jam with Denali Canning

Directions

1. Get your strawberries washed and destemed. Next, have them mashed in a bowl and add them to a large pot. Then peel your bananas and mash them as well. Add lemon juice and calcium to the bowl, stir to combine.

   

2. In a separate bowl whisk in pectin powder and honey then set aside.

   

3. Bring the fruit mixture to a rolling boil then add the pectin mixture and keep stirring until it dissolves. When it's all in, let it boil for another minute. Remove from heat. If desired, skim off any excess foam with a metal spoon.

4. Grab your hot jars and ladle in your jam leaving ¼ inch of headspace. Debubble and adjust headspace if necessary. Wipe jar rims clean and screw on the Denali lids and rings fingertip tight.

5. Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 10 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!