Recipe source: "The BestJam"Add all ingredients to a bowl.PineappleFresh fruity aroma, soft and chewy texture of bananas, a perfect combination~

    Main Ingredients

    Pineapple 400g Banana(Banana) 240g

    Auxiliary Ingredients

    Sugar 250g LemonJuice 25g Lemon peel 4g

    Homemade Jam Pineapple and Banana Jam Recipe

    1. Peel and core the pineapple, set aside.

    2. Cut the pineapple flesh into small pieces, cut into smaller pieces.

    3. Grate the lemon peel, squeeze the juice, set aside.

    4. Place the pineapple pieces,lemon juice,and sugar in a glass pot, stir until well combined, cover with cling film, and refrigerate for 12 hours.

    5. Before cooking the jam, first slice the bananas.(If you don't have bananas, you can also use bananas or plantains)

    6. Transfer the glass pot to the stove, cook over medium heat until the sugar is completely dissolved, then add the banana slices and cook together.

    7. Remove the foam, drain.

    8. After cooking for about 15 minutes, add the lemon peel, stir, and cook together.

    9. Cook over low heat while stirring, until the desired consistency is reached, as shown in the picture, turn off the heat.

    10. Immediately pour into sterilized glass jars, filling about 9/10 of the jar.

    11. After sealing, immediately invert for 30 minutes, then place the jam at room temperature for 3 days, and then refrigerate for storage.

    Cooking Tips

    1. Adding lemon peel is to enhance the flavor. If you don't like the bitter taste of lemon peel, you can ignore it.2. If you have ice sugar, it is better to use ice sugar. In my opinion, the taste is fresher and less greasy than using regular sugar.3. The glass jars must be sterilized and disinfected before filling with jam. This ensures a sterile environment, which is beneficial for the preservation of the jam.4. After making the jam, let it stand for about 3 days to allow it to naturally mature and transform, then eat it. The flavor will be better.Please eat the jam within one month after opening.