Banana and Pineapple Jam

[merlot]

i made banana jam based on the other recipe here (although i did use very over-ripe bananas and it was delicious) but then i still had more bananas so i decided to try something else...

470g pineapple (finished weight after peeling etc)
470g banana (very ripe)
450g sugar
juice from 2 oranges plus as much pulp as i could easily scrape out
juice from 1 lemon plus as much pulp as i could easily scrape out
juice from 1 lime plus as much pulp as i could easily scrape out

peel and chop the pineapple into chunks and place in a non-metallic bowl. Add sugar and cover with the lemon, lime & orange juice and allow to sit for 30 to 40min, stirring occasionally (this releases a lot of juice from the pineapple).

transfer to TMX bowl and add banana.  Mix on speed 4 for a few seconds or to suit. I like mine with a few lumps in it but you could blend it more if you prefer it smooth.

cook on 100'C for 30min (increase to varoma for the last 10min with the MC turned sideways if needed).

note- pineapple is best not cooked for too long so don't go over the 30min if you can avoid it. Keep an eye on the thickness midway through so you can increase to varoma rather than extend cooking time.

and a bit of a disclaimer! i am going to make this again really soon cos it is really really good but i can't remember how many oranges i used! LOL! i am sure it was two! And you could use lemon instead of the lime, i just had one so i used it.

This recipe is pretty much total capacity of the TMX and might bubble and splatter a little so don't increase it at all

[cookie1]

You've been very busy. Thanks for those.

[Thermomixer]

Thanks - like the way you add the disclaimer   - great.  

Would it be better to add the pineapple later if best not to overcook it?   Say after 10 minutes of cooking the banana, sugar and juice?

[marmee]

All of my jam attempts have been without jam setter and none have worked (ie: thickened up).  So this one is OK without Jam Setter???

[Chelsea (Thermie Groupie)]

How long are you cooking them for Marmee?  I normally cook for the recommended time (with the MC off) and then continue cooking if need be - checking every five minutes or so until it starts to set.  I only use jam setta for strawberry jam (which is usually very tricky to set) and haven't had any trouble with raspberry, blackberry etc.  I check my jam by sloshing it around in the TMX bowl and looking to see if there is any "gel" left at the top of the bowl afterwards.
Good luck and I hope it all comes together soon. 

[merlot]

i'll tell you two tricks i have learnt.

If you save half of the lemon that you have scraped the pulp out of and then stick the complete half in on top of whatever you are cooking and let it bubble away for the first 15 or 20min before you use tongs to take it out then you get more pectin in the mix without actually adding more lemon. i did this to a couple of jams i made recently but can't for the life of me remember which ! i need to get into the habit of recording as i cook cos i never seem to exactly follow a recipe. It may even have been this jam.... <insert embarrassed emoticon here!>

OR

there are heaps of other jams that you can 'hide' an apple in. It won't effect the flavour and it adds a lot of pectin. I have actually had a heap of success with any jam i have made that i added some apple to. I buy a bag of the big granny smith juicing apples that are really cheap. About 3/4 of an apple weighs 200g and that is how much i put in a regular full batch of jam. Don't peel it and leave the seeds in. I put the apple in first (or after the zest if i am adding citrus zest) and wizz it up for 5sec on speed 7, scrape the sides and do another 5 sec.

Recently i made chiili jam and also a sweet beetroot jam and neither of them have significant pectin (from what i know! i could be wrong) but the addition of the apple made them perfect.

But i do have a packet of jamsett in the pantry and if something looks like it is not going to gell after 45min rather than cook the crap out of it i add about 5 or 10g of jamsett and cook for another 4 or 5min.

[judydawn]

Thanks for that merlot - handy to know.

[cookie1]

You sound like a jam expert Merlot. Thanks for the tips.

[Thermomixer]

Good work merlot - like the lemon half tip.  I am prone to putting apple into lots of things to thicken them - have three apples blitzed and cooked down mixed in with the berries for lunch to absorb some of the moisture and make them not so runny with the grog and sugar added.  Wonder if anybody will notice ?

[cookie1]

Not if there's enough booze, they won't notice anything.

[judydawn]

Sounds like you are speaking from experience Cookie1 

[Thermomixer]

They loved it and didn't realise that it would have been swimming in juice without the apple - yes enough booze was consumed by then.