Sunshine Jam

I love making jam, and often throw together what’s left in the fridge and freezer to make new blends. Usually it’s Random Jam (mixed fruit) or Random Jelly (mixes juices), but one day I bought crushed pineapple instead of tidbits. I had a bit of orange juice and a banana, and so Sunshine Jam was born.  Yes, this is actually an original recipe!

This is a jam recipe, and requires proper preservation by hot water bath or freezer. If you’ve made jam you know what you’re doing. If you have never made jam I refer you to PickYourOwn.org, which was my go-to site when I was learning to make jam.

Sunshine Jam

• 1 20 ounce can crushed pineapple, undrained
• 1 ripe banana – the flesh should not be discolored
• 3/4 cup orange juice
• 3 Tbsp Ball Real Fruit, Low or No-Sugar-Needed Pectin
• 1/4 tsp butter or margarin
• 2 cups sugar

Prepare jars and lids, or freezer containers according to safe processing guidelines.

In a large saucepan, combine pineapple, sliced banana, and orange juice. Use a potato masher to smash the banana until there are no chunks in the mix. Add pectin and butter, and over medium-high heat bring to a full rolling boil that cannot be stirred down. Add the sugar, stirring constantly to avoid scorching. Bring it back to a full boil and boil hard for one minute, stirring constantly.

Remove from heat and put into hot jars leaving 1/4″ headspace. Process in a hot water bath for 10 minutes. Alternately, put in hot freezer containers leaving 1/2″ headspace and freeze.