Strawberry-banana jam--Kraft/Certo recipe

jill2761(Southeast Texas)February 9, 2013

I'm cleaning out my freezer of last year's strawberries, dewberries and blackberries. I also have a couple of boxes of liquid Certo that I want to use up, so I'm making jam today. While searching the Certo website (Kraft Foods), I came across this recipe for Strawberry-Banana Jam. I know bananas are on the "Don't Can" list, but I also know that sometimes exceptions are made when the product has been thoroughly tested by reliable sources. Is this one of thosse times? I have fresh homegrown bananas and thought I'd try one batch of this jam. I verified that this is listed as a canning recipe (directions are given for BWB), not a freezer jam. If it shouldn't be canned, I can refrigerate and eat, but I'm curious.

3-1/2 cups prepared fruit (about 1 quart fully ripe strawberries)
1 small fully ripe banana
2 Tbsp. fresh lemon juice
7 cups sugar
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin

The recipe also calls for fresh lemon juice instead of bottled.

Here is a link that might be useful: Certo Strawberry-Banana jam

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readinglady(z8 OR)

This has only one small banana but is mainly strawberries with lemon for additional acidity, so I don't see a problem with it.

Remember also this is a full-sugar recipe and that also plays a role in safety as it binds the water.

An all-banana or majority banana recipe would be a different matter.


    Bookmark   February 9, 2013 at 7:24PM
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jill2761(Southeast Texas)

Thank you! That was exactly my thinking when I decided to go for it. Our homegrown bananas are small. By the time I smushed/mashed it up good and added it to the berries, there are only tiny bits of bananas suspended in the jam. I didn't make an all-strawberry jam with the bananas...the berries are mixed...dewberries, blackberries, and strawberries. I used commercially bottled lemon juice. I was actually surprised by the wonderful flavor of this jam. I caught my husband eating the partial jar of leftover jam that didn't make it into the canner. He was eating it like dessert!

Nothing like cleaning out the freezer getting ready for spring! I also made a batch of berry-pineapple jam. I had an 8 oz jar of pineapple, leftover from some recipe that didn't use the entire can. I used another Certo recipe for this one---Strawberry pineapple jam, but it was the same mix of strawberries, dewberries and blackberries that I'd deseeded through my Roma Sauce Maker. Tastes pretty darn good, but not as good as the Berry-Banana. I also added a teaspoon of vanilla to each batch of jam. That's my homemade vanilla, with 100 proof vodka and organic vanilla beans. Good stuff.

Appreciate the feedback!


    Bookmark   February 9, 2013 at 7:37PM
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I've canned Banana Rum Jam, and it worked out ok. People LOVED it.

    Bookmark   June 16, 2013 at 4:24PM
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