2 c crushed strawberries (about 1 qt)
1/2 c mashed ripe bananas (about 2)
4 c sugar
2 tsp lemon juice
2 Tbs chocolate syrup
3/4 c water
1 box sure-jell fruit pectin


Mix exactly 2 cups crushed strawberries and 1/2 cup mashed bananas in large bowl.
Stir in sugar and lemon juice; let stand 10 minutes, stirring occasionally.

Add chocolate syrup; mix well.

Mix water and pectin in small saucepan.

Bring to boil on high heat, stirring constantly.
Continue boiling and stirring 1 minute.

Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy.
Fill clean plastic containers immediately to within 1/2 inch of tops.
Wipe off top edges of containers; immediately cover with lids.

Let stand at room temperature 24 hours.
Jam is now ready to use or store in freezer containers up to 1 year.

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