Apricot Banana Jam

When I ask someone if they want to try some of my Apricot Banana Jam, they say “Banana???”  and give me this look that says: are you kidding?  I get them to taste it and they end up loving it, asking me for the recipe or a jar or two or three of the jam.

6 cups ground apricots
1 1/4 cups mashed ripe bananas
14 cups sugar
dash of salt
juice of 1 large orange (3/4 cup orange juice)
juice of 1 large lemon (1/4 cup lemon juice)
* 1 bottle Certo (or 2 pouches)
* 1 Tbs. Butter (not margerine)

Wash and remove pit from apricots then grind (grind, do not use food processor).  Mash bananas.  Put first 6 ingredients into a large pot, stir constantly and bring to a full boil.  Add butter and Certo, bring back to a full boil, stir, and boil 1 minute.  Skim off foam and pour jam into sterile, hot jars.  wipe rim of jar and place hot lids on the jars, screw on rings very snug but not really really tight.

Place jars in a canner, cover with water to 1″ over jars and heat until water boils.  Boil for 10 minutes.  Remove jars of jam from hot water bath and let cool.  Refrigerate unsealed jars.

makes 16 1/2 pints.

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