Yield: 3 servings
Measure | Ingredient |
---|---|
5 larges | Yellow ripe bananas |
6½ cup | Sugar |
1 can | Crushed or cubed pineapple |
\N \N | Drained 1 lb. 13 oz. size |
1 \N | Bottle liquid pectin |
Peel the bananas, then mash with the pineapple and sugar. Stir over low heat until sugar dissolves. Bring to a boil. Boil mixture for 1 minute. Remove from heat, stir in pectin, and stir 5 minutes. Skim and seal in hot sterlized glasses. Refrigerate. Note: Try this jam served on slices of pound cake topped with whipped cream. Randy Rigg Submitted By RANDY RIGG On 06-19-95