This is a no pectin jelly/spread recipe. Because of this, it is very versatile. You can add or subtract from the recipe and not effect it to much. The spread is also a good one for pancakes or waffles.
5 ripe bananas
1 (20 oz) can crushed pineapple
1/4 cup coconut
1/2 can coconut milk
3 cups sugar
3 Tb lemon juice
- Add all ingredients in a large saucepan. Stirring often, heat to boiling and then turn down to a simmer. Continue cooking until the sauce gets thick.
- Process the jars in a water bath canner for 10 minutes (or more depending on your altitude.)