This recipe for Banana Pineapple Jam was actually written down twice in this collection. The content of the cards is identical, so I don’t plan to post the other one separately. Note that Certo is fruit pectin, an additive that helps jams and jellies to gel nicely. Be careful when searching for this product because apparently there is a method to trick a drug test using Certo. Who knew?
Banana Pineapple Jam
4 cups (2 pounds) prepared fruit
7 1/2 cups sugar
1 lemon (juice of)
1 bottle Certo
1/2 tsp butter
Mash 5 ripe bananas to pulp & add 1 can (No 2) crushed pineapple. [A No. 2 can is 2 1/2 cups or 20 oz] Measure 4 cups fruit in large saucepan. Add sugar & mix well, and bring to rolling boil. Boil 1 minute. Then stir and skim for 5 min til cool & to prevent floating fruit. Ladle into glass & paraffin at once.
- lemon prevents browning of bananas
- Butter helps foam from forming
- This boils over very easily
UPDATE: Site reader Sarah provided us with some important food safety information: This recipe is great if you’re going to keep it in the fridge, but please be aware that it is NOT a safe canning recipe. First of all, the pH won’t be low enough to prevent botulinum toxins from forming, and second paraffin is not a reliable sealant. It would be best to ladle into glass jars, seal with a tight-fitting lid, and keep below 40 degrees in the refrigerator until completely consumed. Thank you!
Gram's Recipe Box 
This recipe is great if you’re going to keep it in the fridge, but please be aware that it is NOT a safe canning recipe. First of all, the pH won’t be low enough to prevent botulinum toxins from forming, and second paraffin is not a reliable sealant. It would be best to ladle into glass jars, seal with a tight-fitting lid, and keep below 40 degrees in the refrigerator until completely consumed. (Sorry to be a wet blanket, but food safety is one of the biggest lessons we learn in cooking school.)
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Thank you for this important information!
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I don’t know who the fear monger is but they didn’t produce the credentials to support the fear they are selling.
The Pineapple is supposed to drive the PH down enough to make it safe. That’s why Granny used it.
If in doubt, get some PH strips from the pharmacy and test it yourself. A PH of 4.7 or under would be safe but don’t take my word for it, I have no credentials either. BUT! A little research could help eh?
Have a great one.
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Hello, me again.
I want you to know that I just made your wonderful recipe and when I was getting the sugar I realized that this is an old fashioned “sugar jam” as well.
This stuff couldn’t “go bad” if it wanted to.
I will bottle Grammas Jam in sterilized Pint Bottles and water bath for 15 minutes to get the great seal I like. Then it will be stored in my Jam closet.
I don’t need the PH strips either. Just the Lemon Juice and the Pineapple with all that sugar is good enough for me.
(Bleep) the fearmongers.
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