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.

Carol

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!

Jill

I've canned Banana Rum Jam, and it worked out ok. People LOVED it.