Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association Of Culinary Professionals (IACP) as a finalist for the

2002 IACP Cookbook Awards Blue Ribbon Preserves was nominated in the prestigious category

First Book: The Julia Child Award for the best cookbook by a new author

The IACP Cookbook Awards are considered to be the "Academy Awards for Cookbooks". Banberry Jam Recipe

Strawberries and bananas make a great pairing of flavors and a great jam.

Makes about 7 half-pint jars

2 1/2 cups hulled and crushed ripe strawberries 1 3/4 cups peeled and mashed ripe bananas 2 tablespoons bottled lemon juice 7 cups sugar 1/2 teaspoon unsalted butter 1 (3-ounce) pouch liquid pectin

In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.

Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 10 minutes, pint jars for 15 minutes.