|Serves:||7 or 8 jelly jars - half pints|
|Cooking Method:||Stove Top|
|5 medium||size perfectly ripe bananas (no brown spots)|
|20 oz||whole can of crushed pineapple, do not drain|
|1/2 c||coconut, shredded or flaked or ground|
|3 Tbsp||lemon juice concentrate|
Well by now, it is clear I have fallen in love with canning and when I happened upon this recipe I just had to try it out. It sounded delish and easy enough to make that I couldn't go wrong. Not only will this be wonderful as a spread on toast but I think it would be wonderful as a filling for a yummy cake or on top of some waffles or pancakes. Yumm
I did add more coconut and less sugar than recipe called for and that could of been why.