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Apricot-Banana Jam

Source of Recipe

From "Better Homes and Gardens: Jams and Jellies"


Recipe Introduction

"For best texture and color, use bananas that are just ripe with a bright yellow color and no brown spots."

List of Ingredients

â—¦ 3 pounds fresh apricots, halved, pitted, and coarsely chopped (8 ¾ cups)
â—¦ 2 cups sugar
â—¦ ½ cup pure maple syrup
â—¦ ¼ cup water
â—¦ 2 medium bananas, coarsely mashed (â…” cup)
â—¦ 3 tablespoons lemon juice


Recipe

In a 4- to 6-quart heavy pot combine apricots, sugar, maple syrup, and water. Stir in bananas and lemon juice. Crush mixture with a potato masher. Bring to boiling, stirring frequently. Reduce heat; simmer, uncovered, for 1 hour or until liquid has evaporated and mixture is thick, stirring occasionally.

Remove from heat. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

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.

Makes 5 half-pint jars