Ingredients for Banana Pineapple Jam
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How to Make Banana Pineapple Jam
- Peel and mash 4 ripe bananas in a large bowl. Add 2 cups of chopped fresh pineapple (or 2 cups of drained canned pineapple).
- In the same bowl, stir in 4 cups of granulated sugar until well combined with the fruit.
- Pour the fruit and sugar mixture into a large, heavy-bottomed enameled pot or saucepan.
- Stir over low heat until the sugar completely dissolves.
- Increase the heat to medium and bring the mixture to a rolling boil, stirring constantly.
- Boil for exactly 1 minute, stirring continuously to prevent sticking.
- Remove from heat. Immediately stir in 1 pouch (1.75 oz) liquid pectin. Stir vigorously for 5 minutes to fully incorporate the pectin and prevent clumping.
- Skim off any foam that rises to the surface. Ladle the hot jam into hot, sterilized canning jars, leaving ¼ inch headspace.
- Wipe jar rims clean and seal. For longer shelf life, process in a boiling water bath for 10 minutes (adjust time based on your altitude). Allow to cool completely. The jam will thicken as it cools. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
856g
Fat
0g
Carbs
75g