JAMAICA 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)
Provided by Sweet Tooth8482
Categories Dessert
Time 30m
Yield 4 half-pints
Number Of Ingredients 4
Steps:
- 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 2½ 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.
CARIBBEAN BANANA JAM
Make and share this Caribbean Banana Jam recipe from Food.com.
Provided by OceanIvy
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Peel bananas; mash with fork.
- In heavy saucepan, combine banana, lime juice, orange juice, sugar, vanilla and salt.
- Bring to a boil; reduce heat and gently simmer the banana jam until thick, about 30 minutes, stirring often. Stir in liqueur and remove pan from heat.
- Leave vanilla bean in jam and spoon jam into three 6-oz sterilized canning jars.
- Fill jars within one-eighth inch of the top; screw on lids.
- Invert the jars for 5 minutes, then re-invert.
- Let jam cool to room temperature.
- *Store in cool, dark place.
- Refrigerate jam when opened. Will keep several weeks.
Nutrition Facts : Calories 886, Fat 1.2, SaturatedFat 0.3, Sodium 149.6, Carbohydrate 227.9, Fiber 7.9, Sugar 193.3, Protein 3.9
BANANA JAM RECIPE
Try using different tropical banana varieties for various results and flavor experience. I like my banana jam on a slice of bread for breakfast.
Provided by Helene Dsouza
Categories Breakfast
Time 45m
Number Of Ingredients 3
Steps:
- Slice your banana and place it into the bowl. Add sugar and lemon Juice.
- Mix the whole content well and pour it into a large pot.
- Cook on higher heat until you have a strong rolling boil, then reduce heat and let the jam cook very slowly. Cooking the jam should take you no more than 30 minutes altogether. Check if the jam is set by placing a few drops of cooked hot jam into a very cold spoon. If it runs, the jam needs some more cooking. repeat the test to see if it has set. Once the jam is ready pour into clean sterilized jars. Tighten the lid over the jar. Turn the jam upside down to create a vacuum, then store it in a dry, dark, and cool place.
- Store the opened jam jar in the fridge!
Nutrition Facts : Calories 56 kcal, Carbohydrate 14 g, Sugar 13 g, ServingSize 1 serving
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