Best 3 Banana Pineapple Jam Recipes

BANANA PINEAPPLE DELIGHT

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.

PINEAPPLE MANGO BANANA HABANERO JAM

Steps:

• Cut all of the fruits as directed, and place the mango and banana in a blender with 1/4 cup water to blend.
• Mix the blended mango and banana and the pineapple chunks in a pot and mash with a potato masher.
• Set the pot on medium heat, adding freshly squeezed lime juice from two limes.
• Bring the pot to a slow boil and add the sugar and pectin.
• Once boiling, add the habanero halves and allow to boil for another 3-5 minutes.
• Discard 5 of the habaneros (10 halves in total), and mince the remaining habanero (i.e. two halves) and add back to the mixture.
• Ladle the jam into sterilized canning jars (leaving 1/4 inch head room) and boil for 10+ minutes depending on altitude and jar size.
• Allow to cool on a wire rack.

SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Stir in pineapple with juice.
• Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)