Banana-Pineapple Jam

READY IN: 15mins
Recipe by Graciebonica

This recipe is from a preserving book that I have used for thirty years. It is quite sweet, yet flavorful. Very good on a bagel with cream cheese, or as an ice cream topping.

Top Review by eva_anita

I used Del Monte pineapple tidbits can, net weight 836g, drained 505g. I also used the liquid. It was already sweet so I added only 2 cups of sugar and 5 big ripe bananas. I cooked according to the recipe and then added 6 tsp. of pectin powder, found the conversion online. The recipe yielded 5 middle sized jars or a yummy fragrant tasty jam. Excellent on multigrain bread with ricotta.

Ingredients Nutrition


  1. Peel and mash the bananas, then add the pineapple to the bananas.
  2. Add the sugar to the fruit mixture and pour it into a large enameled pot.
  3. Stir over low heat until sugar dissolves.
  4. Bring to a boil over medium heat, stirring continuously.
  5. Boil mixture for 1 minute.
  6. Remove from heat, stir in pectin, and stir for 5 minutes.
  7. Skim and seal in hot sterilized canning jars.
  8. May be water bath processed for 10 minutes, if preferred.

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