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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe is from a preserving book that I have used for thirty years. It is quite sweet, yet flavorful. Very good on a bagel with cream cheese, or as an ice cream topping. Ingredients:
5 large ripe bananas (about 1 1/2 lbs.) |
29 ounces crushed pineapple with juice, drained |
6 1/2 cups sugar |
6 ounces liquid pectin |
Directions:
1. Peel and mash the bananas, then add the pineapple to the bananas.
2. Add the sugar to the fruit mixture and pour it into a large enameled pot.
3. Stir over low heat until sugar dissolves.
4. Bring to a boil over medium heat, stirring continuously.
5. Boil mixture for 1 minute.
6. Remove from heat, stir in pectin, and stir for 5 minutes.
7. Skim and seal in hot sterilized canning jars.
8. May be water bath processed for 10 minutes, if preferred.
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