- 5 perfectly ripe bananas (no brown spots)
- 1 20.oz can crushed pineapple in its own juice, un-drained
- 1/4 cup coconut (I chopped mine into smaller pieces)
- 3 cups white sugar
- 3 Tbsp lemon juice (use bottled for assured acidity)
Add the pineapples and lemon juice to a pan for cooking. Peel and slice bananas right into the pot. Stir after adding each one. (I find that this helps to keep the bananas from turning brown while you’re working with them) Add in the sugar and coconut. Bring to a boil and then simmer until it cooks down to the consistency that you’d like. I cooked mine for about 15 minutes. The bananas will cook down into smaller pieces, but you can always mash them up if you’d like them even smaller.
Ladle into hot jars. From here, you can process the jars in a water bath for 15 minutes, or just put the jars in the refrigerator. Since I only got about 2.5 pints, I just put them in the fridge. 🙂