I saw this recipe while trolling around Pinterest looking for something else, and now I’m afraid I won’t be able to sleep until I make it, so here we go!
- 5 medium-size perfectly ripe bananas (no brown spots).
- 20 oz. can of crushed pineapple, not drained.
- 1/4 cup coconut. (I prefer ground, as to strings in my jam)
- 3 cups of white sugar.
- 3 Tbsp bottled lemon juice.
Peel and slice the bananas into a large pot. Add the rest of the ingredients and put on the stove to bring to a boil, stirring constantly.
After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly. until reduced down into a jam
When properly thickened, spoon the mixture into sterilized glass jars and let cool. At this point in the recipe, this jam can just be refrigerated and will keep for approx 4-6 weeks, or you can freeze it. The lemon juice in the recipe will help keep the bananas fresh.
The verdict? If you like bananas and you like tropical, you will love this! I ate it on fresh homemade bread so it is a bit of an unfair advantage but I really like it! Is it wrong that I’m trying to figure out how to booze it up? Um… I think I have rum in the liqueur cabinet got to go!
Does this ever happen to you, with a craft project or recipe, you know….just can’t rest until you made it happen….or add booze to it?