5 lg. ripe bananas (about 1 1/2 lb.)
1 (1 lb. 13 oz.) can crushed pineapple, drained
6 1/2 c. sugar
1 (6 oz.) bottle liquid pectin

Peel bananas. Mash with pineapple and sugar. Stir over low heat until sugar dissolves. Bring to a boil. Boil 1 minute. Remove from heat. Stir in pectin. Stir for 5 minutes. Skim and seal in hot sterile glasses or jars. Refrigerate. Serve over ice cream or pound cake.