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Pineapple Orange Banana Jam

Recipe by Bill Cohoon, Findlay, Ohio
First place, Jams/Marmalades/Butters (Other), 2018

Baking temperature: boiling
Baking time: several hours
Yield: 10, 8 oz. jars

  • 1 medium pineapple
  • 6 ripe bananas
  • 3 seedless oranges
  • 6 cups granulated sugar
  • 6 tbsp. powdered pectin
  • 1 tbsp. lemon juice
  1. Place 10 clean and sterile 8 oz. jelly jars in canning pot, along with 10 lids, cook over medium-low heat until ready to use.
  2. Skin and core pineapple, puree down to about 2 cups.
  3. Peel oranges, and cut wedges from pith. Do this over a bowl, to catch the juice.
  4. Squeeze pith into bowl for leftover juice.
  5. Peel bananas and put in a 6-8 quart heavy pot.
  6. Mash bananas, add pineapple, orange and lemon juice mix well.
  7. Begin to cook over high heat, add pectin and mix thoroughly. Bring to a full rolling boil.
  8. Add sugar all at once, mix well.
  9. Return to full rolling boil, stirring constantly. Boil for 1 minute.
  10. Ladle immediately into sterile jars, apply lids and bands finger tight.
  11. Return jars to canner, boil for 10 minutes.
  12. Remove jars from canner and let cool on towel on a counter.
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