Here's one using liquid pectin. I can't vouch for it, not having made it myself.

Blueberry Banana Jam

3 cups blueberries
2 cups ripe mashed bananas
7 cups sugar
2 tablespoons lemon juice
6 ounces liquid pectin

Prepare lids according to package directions. Open liquid pectin pouches and stand upright in a cup or glass. Place prepared blueberries and bananas in a saucepan. Add sugar and lemon juice and simmer. Add pectin. Stir. Immediately pour jam into hot pint or half-pint canning jars, leaving ¼ inch head space. Wipe jar rims and add prepared two-piece lids. Process 10 minutes in a boiling water bath. Yield: 10 cups. [From Collecting and Using Alaska's Wild Berries]

I also have another recipe which uses powdered pectin, but the yield is lower.

Carol

It is nice of Carol to provide a recipe. But 5 cups of fruit to 7 cups of sugar, I sure wouldn't want to eat that. I would say use Pomona pectin or Ball's no-sugar needed pectin, and follow the recipe somewhat but use about 1/3 to 1/2 as much sugar as fruit. You'll get less jam, but it will taste SO much better.

I haven't put blueberries in it, but I have made banana jam a couple times and it was excellent. Off the top of my head I would say I used about 2.5 cups of sugar to 8 cups of banana smush, and added some lemon juice. I used the Ball no sugar needed pectin then. I am thinking the color of blueberry banana jam might be weird?!?

Marcia

Carol (or anyone else...), would you share your blueberry banana jam recipe that uses the powdered pectin? I'm out of liquid pectin.

Thanks! Jill