Prep 5 mins
Cook 10 mins
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.
- 5 large ripe bananas (about 1 1/2 lbs.)
- 29 ounces crushed pineapple with juice, drained
- 6 1⁄2 cups sugar
- 6 ounces liquid pectin
- Peel and mash the bananas, then add the pineapple to the bananas.
- Add the sugar to the fruit mixture and pour it into a large enameled pot.
- Stir over low heat until sugar dissolves.
- Bring to a boil over medium heat, stirring continuously.
- Boil mixture for 1 minute.
- Remove from heat, stir in pectin, and stir for 5 minutes.
- Skim and seal in hot sterilized canning jars.
- May be water bath processed for 10 minutes, if preferred.
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.
I made this recipe last year and it was delicious. Couldn't find my recipe this year and panicked. This is it--going to make it again -- tomorrow--and made 3 copies of it.
Made this last year and it is really nice.