It was actually one of my women's groups that first put the idea of jam into my cabeza. After seeing the disappointment on their faces when I said, in the next charla we'll talk about the benefits of mulch and complementary planting for our gardens--I quickly came up with--or we could make some jam instead since it's the holidays? This immediately summoned an improved response, and so then the only question was what sabor? flavor.
One woman suggested apple. As much as I love apples, I am more concerned about teaching sustainability through the promotion of local and seasonal foods; considering that the only apples in the market are imported from Washington (still something I cannot quite wrap my head around) and incredibly overpriced, I just can't justify the apple. So we came up with a decision to do something with pineapple instead..
At this my mind went wild--the possibilities were endless! I started thinking about all of the different potential pineapple pairings: papaya, strawberry, orange, lemon, ginger, mint, and on and on. Then I got a check on reality and decided that I needed to keep it as simple and cheap as possible. So, when I stumbled upon a pineapple/banana combination that only called for 1 pineapple, 3 bananas, lime juice, and sugar, I knew it was the one.
Yesterday I did some experimenting with this recipe and my suspicions were confirmed; it's delicious! (Proof in the fact that I continued to lick the hot pan even though it was incredibly painful and burning my tongue) I also found some locally made honey and threw in a mandarin from my backyard to add some extra flavors. I think I will also try adding some cinnamon in the next batch, but you can add or subtract ingredients however you see fit. So without further ado, here's the recipe:
Inspired by the San Luis Jilotepeque market adapted from easy dessert recipes
1 pineapple (large)
5-6 bananas (ripe)
1 mandarin (small)
juice from half a lime
4 c sugar
1 c honey
Chop the pineapple into to very small pieces and then puree in a food processor or blender (skip the puree for a chunkier jam). Peel and mash the bananas, then peel and seed the mandarin. Combine the fruits into a large saucepan and heat the mixture until it reaches a boil. Add the sugar and honey and continuously stir until mixture begins to thicken into a jam-like consistency (about 40 minutes). After it's ready, pour jam into jars that have been in boiling water for at least 10 minutes. Fill up until about 1/4 inch from the top then screw on cap. (If you don't have canning lids, keep refrigerated and eat within a week.)
Makes about 32 oz.
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