This is a very versatile jam to use in many sweet dessert applications. Try it on pancakes, waffles, stirred through a cheesecake, in a tart, dolloped on top of a pavlova, as a ripple in a cake, on a scone or just on toast…. or maybe just on a spoon! 😉
This makes 2 medium size jars.
- 500g raw sugar
- 4 med sliced bananas (approx. 420g)
- 440g can crushed pineapple - do not drain
- 200g coconut, desiccated
- 30g lemon juice
- Place sugar into TM bowl and mill 3 sec / speed 9.
- Add remaining ingredients and cook 20 mins / Varoma / speed 2 / MC off, placing simmering basket on top of TM lid to prevent any spatter.
- Pour jam into sterilised jars and keep refrigerated.
4-6 weeks shelf life in fridge.
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