Strawberry Banana Freezer Jam

Freezing is a great way to preserve produce if you do not have the time to go through the canning process. It is also nice way to preserve produce, if you do not have much left over. A lot of canning recipes require many ingredients in large quantities. Ball makes BPA-free plastic freezing containers. The glass mason jars are able to be put in the freezer, but you would still need to pressure cook or use the water bath canning process before placing it in the freezer.

3 large bananas, yellow but not too over ripe
3 cups crushed strawberries (two 16 oz packs)
1 1/2 cups sugar
1 pouch freezer jam pectin

Preheat oven to 400 degrees. Cover a baking sheet with aluminum. Place bananas on baking sheet; do not peel. Bake for 15 minutes. Let cool then peel and crush bananas with potato masher. I cut the strawberries in quarters and mashed a handful together in a separate bowl until I got a cup and then added it to the banana bowl. Do this until you have 3 cups. Combine sugar and pectin in a different bowl until well mixed. Add fruit to sugar/pectin combo. Stir for a good 3 minutes. Ladle jam into jars. Fill to line leaving 1/2 inch headspace, wipe clean and top with lid. Makes 5 half-pints. Let stand for 30 minutes to thicken. Label then freeze.



419 calories per jar.