A delightful tropical jam combining the sweetness of mangoes and bananas with a hint of citrus.
Peel and dice the mangoes and bananas into small pieces.
Cut the fruits into uniform pieces for even cooking.
In a large saucepan, combine the diced mangoes, bananas, and lemon juice.
The lemon juice helps preserve the color of the fruits.
Add the pectin to the fruit mixture and stir well.
Ensure the pectin is evenly distributed to avoid clumps.
Bring the mixture to a boil over medium-high heat, stirring constantly.
Stirring prevents the mixture from sticking to the pan.
Add the sugar and vanilla extract, and return to a boil. Boil for 1 minute, stirring constantly.
Boiling activates the pectin for proper setting.
Remove from heat and skim off any foam from the surface.
Removing foam ensures a clear jam.
Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
Use a funnel to avoid spills and ensure clean jar rims.
Seal the jars and process in a boiling water canner for 10 minutes.
Adjust processing time for your altitude if necessary.
Allow the jars to cool and check the seals before storing.
Properly sealed jars will have a concave lid.
