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.
ULTIMATE BANANA JAM
I was trying to find a recipe for banana jelly and didn't... so i went on mama'shealth.com and found this one!
Provided by Chef GreanEyes
Categories Low Protein
Time 55m
Yield 10 jars, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine bananas, lemon juice and 3 cups sugar in a pan and let stand 1 hour.
- After 1 hr, add remaining sugar and place pan over medium-high heat; stirring constantly until sugar is dissolved.
- Bring mix to a boil for two minutes.
- Remove pan from flame and skim off any foam.
- Place pan over heat again for 1 minute.
- boil.
- Again, remove and skim off foam.
- Add butter and bring mix to a boil again.
- Add pectin and stir constantly.
- Boil 1 minute.
- Skim off foam.
- Allow jam to cool for 7 min before adding to canning jars.
- Wipe jar edges with a clean cloth, place lids and screw on bands fingertip-tight.
- Close jars and process in a boiling water bath for 10 min to create seal.
- Remove from water and place on a cloth-protected counter to cool undisturbed for 24 hours.
- Check for seal; re-process unsealed jars or refrigerate and use first.
Nutrition Facts : Calories 669.9, Fat 14.1, SaturatedFat 8.8, Cholesterol 36.6, Sodium 20.9, Carbohydrate 142.1, Fiber 2.3, Sugar 127.4, Protein 0.9
BANANA JAM
Provided by Florence Fabricant
Categories breakfast, condiments
Time 1h10m
Yield 7 eight-ounce jars
Number Of Ingredients 6
Steps:
- Juice the lemons. Slice the rinds into paper-thin strips.
- Boil the sugar and water about 10 minutes. Then add the lemon juice and rind, the bananas - carefully mashed - the ginger and a few cloves. Cook this slowly 30 to 45 minutes. Stir it carefully so that it will not scorch. It will become a pale yellow mush and does not need to be tested for proper consistency.
- Take out the lump of ginger and transfer the mixture to clean jelly glasses. Cover jars and process in a boiling water bath 10 minutes or seal with parafin.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 0 grams, Carbohydrate 118 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 102 grams, TransFat 0 grams
BANANA JAM
Your overripe bananas don't need to go to waste anymore. Everyone will go "bananas" for this sweet, delectable jam/sauce on everything from waffles to ice cream, crepes to cake filling. I've never done the full canning routine with this, since it's sealed in the jars while hot, but I suppose you could. Recipe from the Joy of Desserts website, adapted slightly for personal taste.
Provided by kmogirl2000
Categories Sauces
Time 35m
Yield 10 small jars, 40 serving(s)
Number Of Ingredients 9
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.
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