Strawberry-banana jam...Yum!

Two batches done!
STRAWBERRY BANANA JAM
From SURE-JELL Makes about 8 (1-cup) jars
4 ¾ c prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
3 Tbs fresh lemon juice
6 ¾ c sugar
1 box SURE-JELL Fruit Pectin
½ tsp margarine or butter

(This step I found online with the recipe at another site. Hopefully we won't get salmonella since I only boied the jars for a couple of minutes.) Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling.

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 ¼ c into 6 or 8-quart saucepot. Mash bananas thoroughly. Measure 1 ½ c; add to saucepot. Stir in lemon juice.

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

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

Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright (Or follow water bath method.) After jars are cool, check seals (listen for pop).