|12 cups||Bananas, ripe; sliced|
|1 cup||Pineapple juice|
|¾ cup||Lemon juice|
Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Peel bananas and remove any bruised portions. Cut into slices about ¼ inch thick. In a large pan combine all ingredients, bring to boil stirring constantly and continue to maintain full rolling boil for 10 mins while you continue to stir. Reduce heat to medium-low setting and simmer, stirring frequently to keep jam from sticking, for about 20 mins or until thickened.
Remove from heat and immediately ladle into sterilized half pint jars.
Process for 15 mins in a boiling water bath. This jam can also be frozen.
YIELD: about 8 half-pint jars.
(Author's Note): Flavorful bananas make an outstanding jam. If you are a peanut butter and grape jelly sandwich fiend, wait until you sink your teeth into a peanut butter and banana jam sandwich.
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