Strawberry Banana Jam

4 3/4 c. prepared fruit (2 qts. fully ripe strawberries and 3 fully ripe medium bananas)
3 T fresh lemon juice
6 3/4 c. sugar
1 box SURE-JELL fruit pectin
1/2 tsp. butter

Stem and thoroughly crush strawberries. Measure 3 1/4 c. into 6-8 qt. saucepot. Mash bananas thoroughly. Measure 1 1/2 c.; add to saucepot. Stir in lemon juice.

Measure sugar into separate bowl. Stir fruit pectin into saucepot. Add butter. Bring mixture to a full folling boil on high heat; stirring constantly. Quickly stir in all sugar. Return to foll rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim any foam with a metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.

Cover with two-piece lids. Screw bands tightly. Invert jars 5 nminutes, then turn upright. After jars are cool, check seals.

YIELD: 8 half-pints

Four Berry Spread

1 c. fresh or frozen blackberries
1 c. fresh or frozen blueberries
1 1/2 c. fresh or frozen strawberries
1 1/2 c. fresh or frozen raspberries
1 box (1 3/4 oz.) powdered fruit pectin
7 c. sugar

Crush berries in a large kettle. Stir in pectin; bring to full rolling boil over high heat, stirring constantly. Stir in sugar; return to full rolling boil. Boil for 1 minutes, stirring constantly. Remove from heat; skim off any foam. Pour hot into hot jars, leaving 1/4" headspace. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

YIELD: 7 half-pints