PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
- Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
BANANA-PINEAPPLE JAM
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.
Provided by Graciebonica
Categories Pineapple
Time 15m
Yield 7-8 half pint jars
Number Of Ingredients 4
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.
PINEAPPLE AND COCONUT JAM
Easy-to-make, delicious tropical jam just using canned pineapple chunks and coconut. This recipe makes about 1 to 1 1/2 cups of jam.
Provided by Rieko
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
- Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 8.6 g, Fat 1.3 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 1.1 g, Sodium 2.2 mg, Sugar 8 g
MOIST PINEAPPLE BANANA BREAD
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. -Mary Watkins, Chaska, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE MANGO BANANA HABANERO JAM
You can adjust the heat by keeping more or fewer habanero halves. I found two halves to be just spicy enough for me, one or two more still would've been OK. I didn't think gloves would be necessary for handling the habaneros, but I wholeheartedly recommend them now!
Provided by Not.a.prayer.in.KS
Categories Low Protein
Time 45m
Yield 5 pints
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1196.7, Fat 1.4, SaturatedFat 0.3, Sodium 12.2, Carbohydrate 307.9, Fiber 8.5, Sugar 292, Protein 4.2
BANANA FLAVORED JAM
Try this tropical jam warm over pancakes and waffles or spread on bread when it's cool.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Combine all ingredients in a blender and puree until smooth. Heat to a boiling in a saucepan and simmer slowly, till mixture is thickened. Serve warm over pancakes or cool and serve as a jam.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 2 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 1.5 mg, Sugar 11.5 g
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