Caribbean Jam
from http://italianfood.about.com/

"When Artusi presented a recipe for banana ice cream in 1890 he began by describing bananas, which gives an idea of how exotic they were at the time in Italy. They are common now, as are mangoes (which were unheard of then), but this banana-mango-coconut jam still does have a touch of the exotic about it."

1 1/3 pounds (600 g) mangos
7/8 pound (400 g) bananas
1/4 pound grated coconut
The juice of a lemon
A packet of pectin sufficient for this weight of fruit
About 2 1/4 pounds (1 k) sugar
2-3 tablespoons good light rum

Peel the mango, remove the pit, and put the flesh through a food mill. Peel and dice the bananas, and put them in a high-sided pot with the mango, coconut, lemon juice and pectin.

Cook, stirring lest the mixture scorch, until it comes to a boil; boil it for one minute, slowly add the sugar and continue cooking, stirring; when the jam returns to a boil cook it for 3 minutes, stirring constantly.

Remove the pot from the fire, add the rum, and stir for a minute, or until the foam is reabsorbed. Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars. Cap them, and stand them upside down for 5 minutes. Check the seals by tapping the lids with a knife blade (they should ring), and store the jam in a cool dark place.

Yield: Several jars of Caribbean jam.