Prep: Wash strawberries under cold running water; drain. Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato masher.
Cook: Combine strawberries, pectin, lemon juice and banana compound in a large saucepan, stirring to blend in pectin. Bring mixture to a boil over medium heat. Add sugar, stirring until sugar dissolves. Bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
Fill: Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean har rim. Center lid on jar and adjust band to fingertip-tight.
Process: Lower jars into water bath. Must cover jars by 1 inch. Adjust heat to med-high, cover canner and bring to rolling boil Process half-pint jars 10 minutes. Turn off heat can remove cover. Let jars cool for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
