5 ripe bananas, NO BROWN SPOTS
1 20-oz can crushed pineapple w/juice
3 cups granulated (white) sugar (I will use 2 cups next time)
3 Tbsp lemon juice
1/4 cup shredded/flaked coconut
Slice your bananas into a medium/large (at least 3 quarts) stainless steel pan suitable for the stove top. Add all other ingredients and bring to a boil over medium heat, stirring often. (I used a potato masher to mash the bananas so the mixture is only slightly lumpy.) Continue stirring and cooking until desired thickness (I cooked mine about 30 minutes).
Sterilize jars and lids (will make 2 quarts total--8 1/2 pints, 4 pints). Ladle hot jam into sterilized jars. Wipe rims completely. Place lid on each jar. Add rings--finger tighten. Process in water bath canner for 15 minutes OR refrigerate and use within 3-4 weeks.
Leave on counter to cool for 24 hours and store in a cool, dark cupboard/room.
Serve like jam on breads/toast, use as fruit dip, great w/ice cream, etc.