Island Jam

Jen B

By
@mississinewalkergrl

I originally made this for my Mom and myself. Neither one of us can eat the seeds, which is in so many of the jams that are made up of berries. So I came up with this jam for us to eat. We both love the tropical taste! It's very sweet because of all the sugar, but then again most jams have a lot of sugar in them. If you don't know how, or don't want to can it, then I would just freeze it. It will also keep in the fridge for a little while. I got 9 half pints and 1-4 oz jelly jar. Hope you all like it as much as Mom and I do!


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Comments:

Cook:

20 Min

Method:

Canning/Preserving

Ingredients

4-5
bananas slightly mashed (ripe, not overly ripe)
2 c
white chocolate chips
1 c
coconut
1 c
slightly chopped cherries (i used maraschino drained on a paper towel)
1-20 oz can(s)
crushed pineapple with juice
1-3.3 oz box
instant white chocolate pudding
5 1/4 c
sugar
4 1/2 Tbsp
lemon juice

Directions Step-By-Step

1
Gather all your ingredients together.
2
Chop the cherries and place on paper towels to drain.
3
Place all ingredients in a large pot, like a Dutch oven size, EXCEPT the pudding mix and the bananas. I use a non stick pot.
4
Now peel bananas and slightly mash them with a fork and place them in the pot.
5
Start cooking. Bring to a full boil, turn heat down enough that you have a gentle boil. I probably cook mine at least 20 minutes.
6
Remove from stove and add white chocolate pudding. Mix well.
7
I do the hot water bath for canning for 15 minutes. If you don't want to do this I don't see any reason why you couldn't freeze this. Just put it in freezer containers or jars after its cooled enough and freeze.
8
Enjoy!

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American