Ingredients
-
5
-
3
-
2/3
-
1 1/2
-
1/2
-
1/8
-
1
-
-
-
-
-
-
-
-
Directions
Caribbean Banana Jam,This is a neat jam recipe!,This is AWESOME jam! I love the tangy banana flavor, and the texture was just perfect. Very easy to make. I made only two changes. I didn’t have any banana liqueur, so I just left it out (and it was perfectly delicious without). I’m also iffy on the safety of the inversion method for canning, so used the water bath canning method instead, boiling for 10 minutes. Next time, I’m going to try doubling the recipe, and I may experiment a little with some spices, maybe a dash of allspice for an extra Caribbean kick. This is definitely a keeper – thank you SO much for posting it!,This is a neat jam recipe!
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Steps
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1
Done
|
Peel Bananas; Mash With Fork. |
|
2
Done
|
in Heavy Saucepan, Combine Banana, Lime Juice, Orange Juice, Sugar, Vanilla and Salt. |
|
3
Done
|
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. |
|
4
Done
|
Leave Vanilla Bean in Jam and Spoon Jam Into Three 6-Oz Sterilized Canning Jars. |
|
5
Done
|
Fill Jars Within One-Eighth Inch of the Top; Screw on Lids. |
|
6
Done
|
Invert the Jars For 5 Minutes, Then Re-Invert. |
|
7
Done
|
Let Jam Cool to Room Temperature. |
|
8
Done
|
*store in Cool, Dark Place. |
|
9
Done
|
Refrigerate Jam When Opened. Will Keep Several Weeks. |
