Banana-Pineapple Jam is amazing on toast, but if you really want to get creative, use it as a crepe filling with -- do I dare say it -- Nutella. There goes my diet. Might as well tell you now that it's lovely on pancakes and waffles too. Or add a couple spoonfuls to your morning yogurt smoothie, or just do like I do...grab a spoon and scoop out a dollop and pop it in your mouth. You'll wonder why it took you so long to discover how tasty "preserved" bananas can be.
- 2 pounds perfectly ripe Bananas, ~ 7 bananas, no brown spots
- 1 Pineapple, peeled, cored and chunked
- 3 cups white sugar
- 1/4 cup bottled lemon juice
Note: Prepare canning jars before starting your preserving project.
1.) Peel and slice bananas, and add all remaining ingredients together in a large preserving pan.
2.) Bring to a boil -- stirring often to reduce sticking to the bottom of the pan -- and then reduce to a simmer for the next 20 minutes. While the mixture is simmering, use a potato masher, or large sturdy slotted spoon, to periodically mash the fruit down, between bouts of stirring to prevent any preserves from sticking.
3.) Cooked bananas are thick by nature and cooked pineapples tend to gel nicely, so your jam is ready when it has reached desired consistency and texture.
4.) Ladle jam into clean hot jars, leaving 1/4" headspace.
5.) Using a chopstick or plastic knife, pop any air bubbles you might see in the jam.
6.) Wipe rims spotlessly clean and place a sealing lid on top the jar. Next, screw a band onto the jar until it's "finger-tight". Process jars in a Boiling Water Bath for 10 minutes (half pints) and 15 minutes (pints).
> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.