Banana Jam Recipe

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Banana Jam Recipe

 



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Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Banana Jam

 

Ingredients

5 each ripe bananas
3 tbsp fresh lime juice
2/3 cup fresh orange juice or water
1 1/2 cup sugar
1/2 vanilla bean split in half
1 lengthwise and cut into 1/3s
1/8 tsp salt
1 tbsp banana liqueur (optional)



 

Preparation

Peel the bananas and thinly slice or mash with a fork. Place the
bananas in a heavy saucepan with the lime juice, orange juice, sugar,
vanilla bean and salt, and bring to a boil. Reduce the heat and
gently simmer the banana jam until htick, about 30 minutes, stirring
often. Stir in the banana liqueur and remove the pan from the heat.
Leave the vanilla bean in the jam - it's pretty.

Spoon the jam into three 6-ounce canning jars that have been
sterilized. Fill the jars to with-in one-eighth inch of the top.
Screw on the lids. Invert the jars for 5 minutes, then reinvert. Let
the jam cool to room temperature.

Store the jam in a cool, dark place. Refrigerate the jam once
opened; it will keep for several weeks.

From Steven Raichlen's "The Caribbean Pantry Cookbook"

 

 

Servings: 2

 

 

 

 


 

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