Thursday, June 24, 2010

Banana Jam

I just joined a group on yahoo called canning2, thought I might pick up some new recipes or ideas.

I have never heard of this before, but I bet it would be good.

Banana Jam

If you like banana and peanut-butter sandwiches, you'll love this jam and
peanut-butter on a sandwich! (Recipe courtesy: Elizabeth Barcelo)

1/4 cup fresh lime juice (about one medium lime)
3 1/2 cups bananas, diced (firm, ripe ones work best)
2 1/4 cups sugar
1/2 cup water


Directions


Place lime juice in a one quart measure.

Peel bananas and dice directly into lime juice.

Stir with a wooden spoon.

Keep stirring as you dice each banana into the lime juice to prevent
darkening.

Measure sugar and water into a wide 2� quart saucepan, and stir to dissolve
sugar as you bring syrup to a boil.

Cover tightly for the first 2 minutes (so the steam will wash sugar crystals
from side of saucepan) then uncover, add bananas (with lime) and boil over
low heat for about 30 minutes or until thick.

Stir often to prevent sticking, especially during last 10 minutes.

Jam is done when a spoon scraped across bottom of pan leaves a track that
closes slowly, or when jam mounds while stirring.


Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving
1/4 inch headspace.


Wipe the sealing surface of the jars with a clean paper towel, dampened with
hot water, to remove any jam or sugar crystals.


Place lids, screw on bands finger-tight and process jars for 10 minutes in
boiling water bath.

Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or
jelly sets up. Let the jars sit undisturbed while they cool.

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