Jamaicabananajam Recipes

BANANA JAM RECIPE

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!

JAMAICA BANANA JAM

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.

BANANA JAM RECIPE

Steps:

• Preheat oven to 250 degrees.
• Put all ingredients in large pot over med heat.
• Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring occasionally.
• While the jam is cooking place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.
• Once jam is cooked, ladle it into the jars and place lids and screw tips on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).

BANANA JAM

Steps:

• Thaw bananas if frozen. (I often store up my overripe bananas in a freezer bag in the freezer until I have enough to make something.).
• Peel bananas, and mash smooth.
• Mix water, lime juice, sugars, cinnamon, vanilla, ginger over medium heat and stir until thickened.
• Add mashed bananas and let cook 20 to 25 minutes, stirring occasionally.
• Add rum during the last few minutes of cooking.
• Place hot banana jam into sterilized jars. Place lids on and seal.

WE BE JAMMIN' JAMAICAN BANANA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
• Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
• Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
• After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.