Prepare your jars by washing them well and sterilise by drying in a 150°C for 10 minutes.
In a heavy-bottomed saucepan, add the strawberries, bananas and lemon juice and mash roughly with a potato masher.
Cook on medium heat until the strawberry juices begin to run.Add the sugar to the strawberries and bananas and lemon juice. Stir over a low heat until the sugar is dissolved. You can feel the sugar on the bottom of the pot like sand.
Increase the heat to high, and bring the mixture to a full rolling boil.
Boil, stirring often, for exactly 4 minutes using a timer.Allow the jam to cool for 15 minutes before potting.
This allows the fruit to settle and distribute evenly.
Pour the hot jam into warm sterilised jars and cover immediately.
Allow to cool completely, then label and date the jam and store in a cool, dark place.
Refrigerate after opening.
Recipe supplied by Rozanne Stevens