Banana Pineapple Jam

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.

  1. lemon prevents browning of bananas
  2. Butter helps foam from forming
  3. 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!

2 thoughts on “Banana Pineapple Jam

  1. 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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