With Kevin's crazy schedule, today is his Saturday, which makes for a tough time for me.
You see, I have the G-baby on Wednesdays so work? Ya, not much of that going on while she is here. So there is 1 day down for my work week (haha like I have a work "week").
Thursday rolls around and he is ready to get into the weekend swing of things. Hanging out, taking the dogs for walks, chillin' on the front porch and people watching, BBQ's and time with friends. All the while I am in work mode, trying to prioritize all of the things I need to be doing.
The first thing on that list is to get a new post published.
Now, you would think that I would plan ahead and have a post all written up, scheduled, and ready to go right?
I tend to be a fly by the seat of my pants kinda girl.
Plus I usually like to write my posts the day I publish so they feel very natural and organic. I don't want y'all to think I am posting some canned post from weeks ago. And that practice can leave me writing up a post at the last minute (like today).
That is not counting the other work that should be getting done.
Last night, at 1 AM, Kevin said, "Oh, btw, we are getting together with some friends from work tomorrow). Aaaahhhhhhh
Not that I don't want to get together with his work peeps. I love socializing.
But with posts ideas, and recipe planning, and cooking, all needing to be done, I begin wondering what corner cutting I need to do.
It is obvi that I am not going to cut corners when it comes to writing this post. You have me right here with ya
But the other stuff?
Ya um, I see corners being cut all over the place!!
But, enough of my whining about work, let's discuss this jam shall we?
I have actually had this recipe for about 5 years. It was given to me by one of the girls that works the deli counter at my local Albertson's. I don't even remember how the conversation started, but as soon as she mentioned strawberry banana I was all ears.
Strawberry banana is one of my all time fave taste combos. So why in the heck did it take me so damn long to make this?
*sigh* I honestly have no idea.
Now that I have made it?
My fridge will never be without it again! I have had to fight the urge to just toast a whole loaf of bread so I can cram as much of this jam into my face as possible!!
And it is not just me.
I kinda figured, my obsession, my jam, right?
The kids came to pick up Kylee and took 2 jars, Kevin took one to share with someone at work, and everyone is of the same mind as me.
Make sure the fridge ALWAYS has a jar of this in it until the end of time!
Well, it is a tough job, but I am down for it!
Strawberry Banana Jam
- 2 pounds of strawberries, stemmed and cut in half
- 3 large, very ripe, bananas, cut into chunks
- 3 cups sugar
- 1/2 cup loose pectin
- 1/4 cup lemon juice
- 1 tablespoon butter
- Place the strawberries into a food processor and pulse until no large chunks remain. Pour strawberries into a large pot.
- Add the bananas to the food processor and process until smooth. Pour into the pot with the strawberries.
- Add the sugar, pectin, lemon juice, and butter to the pot and bring to a boil. Boil the fruit mixture for 5 minutes, stirring continuously.
- Remove the jam from the heat and ladle into clean 1/2 pint jars. Place the lids on top and process in a water bath for 20 minutes.
- turn off the heat and remove the canner lid. Allow jars to stand in canner for 5 minutes to get acclimated to the outside temperature.
- Remove jars from canner and set upright on a towel to prevent jar breakage. Leave jars undisturbed for 12 to 24 hours.