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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Can I double this recipe?
Samantha I haven't personally doubled this one but looking at the ingredient quantities I'd say you'd be absolutely fine to. Just as always though, with any jam, keep any eye on it incase of any bubbling and splattering! Enjoy!
Would this last on the pantry shelf if water bathed? Or pressure canned?
Annette to be honest I don't have much experience with water bathing or pressure canning - but it lasts for a couple of months in the fridge.