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

large ripe bananas↗5
about 1 1/2 lbs.
crushed pineapple with juice, drained↗29 ounces
sugar↗6 1⁄2 cups
liquid pectin↗6 ounces

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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