Banana Pineapple Jam Recipes

BANANA JAM RECIPE

Steps:

• Preheat oven to 250 degrees.
• Put all ingredients in large pot over med heat.
• Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring occasionally.
• While the jam is cooking place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.
• Once jam is cooked, ladle it into the jars and place lids and screw tips on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).

BANANA JAM RECIPE

Steps:

• Slice your banana and place it into the bowl. Add sugar and lemon Juice.
• Mix the whole content well and pour it into a large pot.
• Cook on higher heat until you have a strong rolling boil, then reduce heat and let the jam cook very slowly. Cooking the jam should take you no more than 30 minutes altogether. Check if the jam is set by placing a few drops of cooked hot jam into a very cold spoon. If it runs, the jam needs some more cooking. repeat the test to see if it has set. Once the jam is ready pour into clean sterilized jars. Tighten the lid over the jar. Turn the jam upside down to create a vacuum, then store it in a dry, dark, and cool place.
• Store the opened jam jar in the fridge!

THE BEST MONKEY BUTTER RECIPE

Steps:

• Chop the banana into thin slices.
• Combine all of the ingredients in a large nonstick pan.
• Bring to a rolling boil, stirring often.
• Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently.
• Serve warm over ice cream or on toast, pancakes or waffles.
• Can be stored in the fridge for 4 to 6 weeks.

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.

HOMEMADE SUGAR FREE PINEAPPLE JAM

Steps:

• Pour pineapple juice into a clean saucepan and bring to boil on medium heat.
• Reduce the heat to medium-low stirring often until all the bubbles disappear. This will take about 10-15 minutes.
• Lower the heat to low, then add the agar agar powder or gelatin powder. Stir thoroughly until the mixture starts to thicken or turn into a syrup-like consistency.
• Remove from heat and add honey. Mix well to combine.
• Let cool a little while stirring for about 5 minutes. Transfer into a clean glass jar and let cool completely (will take about 30-45 minutes)
• p id="instruction-step-6″>5.Serve with bread or as desired.
• p id="instruction-step-7″>6.Cover with an air-tight lid and store in the fridge for later.

PINEAPPLE JAM

Steps:

• In a small saucepan, bring the pineapple and sugar to a boil.
• Boil for 20 minutes, stirring often, until the jam is thickened.
• Pour into a clean 8 oz jar.

BANANA-PINEAPPLE JAM

Steps:

• Peel and mash the bananas, then add the pineapple to the bananas.
• Add the sugar to the fruit mixture and pour it into a large enameled pot.
• Stir over low heat until sugar dissolves.
• Bring to a boil over medium heat, stirring continuously.
• Boil mixture for 1 minute.
• Remove from heat, stir in pectin, and stir for 5 minutes.
• Skim and seal in hot sterilized canning jars.
• May be water bath processed for 10 minutes, if preferred.