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Banana-Passion Fruit Spread

Source of Recipe


From "Better Homes & Gardens: Jams and Jellies"



List of Ingredients



• 15 to 20 medium ripe orange or yellow passion fruits (about 2 ¼ pounds)
  
• 6 medium bananas, sliced *
  
• 5 cups sugar
  
• 1/2 cup plain coconut water
  
• 2 tablespoons lemon juice
  
• 1 6-ounce package (2 pouches) liquid fruit pectin
  






Instructions



1. Cut passion fruits in half. Scoop pulp and seeds into a 6- to 8-quart heavy pot. You should have about 2 cups pulp and seeds. Bring to boiling; remove from heat. Cool slightly; strain half of the pulp and seeds through a fine-mesh sieve or a food mill; discard seeds.
   
   
2. Return the strained pulp to the pot with the remaining pulp and seeds. Add sliced bananas. Mash bananas with a potato masher. Stir in sugar, coconut water, and lemon juice.
   
   
3. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
   
   
4. Ladle hot mixture into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
   
   
5. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let spread stand for up to 2 weeks before using.
   
   
   Makes 8 half-pint jars
   
   






Final Comments


* Bananas should be fully ripe but with few or no brown spots showing.

When selecting passion fruits, for the correct ripeness, choose those that are wrinkled on the outside.