photo by gailanng
- Ready In:
7-8 half pint jars
- 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.
Questions & Replies
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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.
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<p>I live in southern California, about 14 miles from the Pacific Ocean. I'm a retired (early) nurse. I am also a clergy person. <br />I enjoy traveling, but haven't had the time for much, and my latest craft/project is restoring old lamps. My husband makes the rounds at thrift shops for used and abused lamps, and challenges me to revive them. He has found some doozies, but I've yet to find one I couldn't reclaim. <br />I am married for 30 years, have five children and four grandchildren, a Pekingese, three Chihuahuas and three cats. <br />I enjoy gardening, and even in the tiny back yard of my town house, I manage to grow tomatoes and green beans each year, along with as many flowering plants as I can squeeze into the limited space. I enjoy cooking for people and sharing recipes. My all-time favorite cookbook is Betty Crocker's Cookie Book. It is a classic! <br />If I had a month off and money to burn, I'd spend the time in San Francisco---my favorite city. I've definitely left my heart there!</p>