Banana-Strawberry Freezer Jam

3 large bananas, peels left on

3 cups crushed strawberries (about 1½ quarts fresh)

1½ cups sugar

1 pouch (1.59 ounces) freezer jam pectin

Preheat oven to 400 degrees.

Cover a baking sheet with foil. Place the bananas on baking sheet. Do not peel. Bake for 15 minutes, then set aside to cool.

Peel the bananas and place them in a small bowl. Use a potato masher or fork to mash the bananas.

In a medium bowl, combine 1 cup mashed bananas, the strawberries and sugar. Let stand 15 minutes. Gradually stir freezer jam pectin into the fruit mixture. Stir for 3 minutes, then let stand 5 minutes.

Ladle jam into plastic food storage containers or freezer canning jars, leaving a ½-inch head space. Cap, label and freeze.

Makes five half-pint jars (16 servings per half-pint).

Nutrition values per serving: 20 calories, 0 fat, 5 g carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 5 mg sodium.

"Ball Blue Book" (2007)