Strawberry-Banana Jam

Strawberry-Banana Jam on Toast

Strawberry-Banana Jam on Toast

Strawberry-Banana Jam is a low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

Allison says:  Bananas sound great for jam, but you might have noticed that there are not a lot of recipes out there. The primary reason is that a straight banana jam would be too dense to safely can. Additionally, unlike most fruits, bananas are considered “low-acid.”

To address both of these issues, I’ve used a good quantity of strawberries in this recipe in combination with the bananas, along with some lemon juice. To ensure safe canning, please don’t adjust the quantities of either of the fruits, or of the lemon juice. However, if you are crazy about bananas and absolutely must include more banana in your jam, freeze your jam rather than can it.

For this recipe, you can use fresh strawberries if you have them, but I used frozen berries and they work just as well. And, for the bananas, be sure they are ripe enough that you can mash them easily. Enjoy!

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Strawberry-Banana Jam Ingredients

website bananas and frozen strawberries2¾ cups mashed strawberries
1¼ cups mashed bananas
¼ cup lemon juice
3 teaspoons calcium water
½ cup honey
3 teaspoons Pomona’s Pectin powder

Strawberry-Banana Jam Directions

1. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.

2. If you are using fresh strawberries, place them in a colander, rinse them well, then remove and discard stems. If you are using frozen strawberries, defrost the berries.

3. Place fresh or defrosted strawberries in a mixing bowl and mash well. A potato masher works well for this.

4. Measure out 2¾ cups of mashed strawberries. (If you have extra, simply use for something else.) Pour the measured amount of strawberries in a large saucepan, then set aside.

website mashing bananas5. Peel the bananas and discard the peels. Place bananas in a mixing bowl and mash well. A fork works well for this.

6. Measure out 1¼ cups of mashed banana. (If you have extra, simply use for something else.) Pour the measured amount of bananas into the large saucepan with the strawberries. Add lemon juice and calcium water, then stir to combine.

7. In a separate bowl, combine the honey and pectin powder. Mix well and set aside.

8. Bring the strawberry-banana mixture up to rolling boil over high heat. Add honey-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return jam to a boil, then remove from heat.

9. Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).

10. Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

11. Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.

12. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

Recipe and photos by Allison Carroll Duffy

Read Allison’s complete blog post on Strawberry-Banana Jam here.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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10 thoughts on “Strawberry-Banana Jam

    • Absolutely! Just follow the directs to the point of canning the jam, and then pop the lids on, allow the jars to cool to room temperature and freeze.

      Happy jamming!

    • We do believe you can Jen, it may not be an exact replacement, so we would suggest using a little less and giving it a taste, and adding more if needed.

      Happy jamming!

  1. I made this last year and we can still remember the creaminess of the jam. The lovely flavor of strawberries and bananas. A definite favorite at our home. My teenage son especially loved it, particularly on pancakes. Thanks for the wonderful recipe!

    • Hi Judy,
      Thank you so much for sharing with us your experience with this recipe. We love hearing from our customers — it definitely helps to keep us going.

      I will pass on your comment to Allison — and Happy Jamming!

  2. I made this yesterday. My bananas were too ripe, like banana bread ripe, and that is all I can taste! So I would suggest making sure the bananas you use are at the ripeness that tastes best to you.

    ps…I love Pomona’s Pectin!

    • Hi Sheri,
      I’m sorry you lost the strawberry flavor with those ripe bananas, but thanks for sharing your experience with this recipe. Hopefully it will help others. And thanks for your love . . . that is what keeps us going some days!

    • Hi Sonja,
      Sounds delicious — a yummy adult version. Would love to know how much rum you added and how it turned out, if you get a chance to write.

      Meanwhile, thanks for using Pomona’s — and happy jamming!

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