Last summer I didn't get any canning done because I was moving, so my cabinet was pretty empty. (I usually can some stuff on a two year cycle, and other stuff every year.) This year I've been going a little overboard- already in my cabinet are small to regular sized batches of various jams and pickles. I'm still waiting for my blackberries to get ripe and my garden to be ready.
Today I did a small batch of Mango Ketchup, from this book, and some experimental Banana Pineapple and Coconut Jam.
Remember to have your jars and lids clean and hot before starting the jam.
Banana Pineapple Coconut jam
1 cup well mashed banana
1/2 cup lemon juice
1 cup crushed pineapple (I used canned)
1/2 cup coconut rum
1/4 cup coconut flakes
3 Tablespoons ball flex batch classic pectin
1/2 cup coconut sugar (can replace with white or brown sugar if you can't find this)
2 1/2 cups white sugar
1 teaspoon cinnamon
Mash banana and mix in lemon juice right away. Add all the fruit, coconut and rum to a pot and mix in the pectin. Bring to a hard boil. Add sugar and cinnamon. Boil hard for one minute. Test for a jel, then ladle into 1/2 pint jars, seal and place in a boiling water bath canner. Process for 10 minutes. (I live at 2500 feet, so I have to process for 15 minutes- don't forget to adjust for altitude.) Or put into freezer container, let cool, and place in freezer for freezer jam.
Disclaimer- I have tried to include enough acid to make the banana safe, but if you are uncomfortable, treat this as a freezer jam.