Banana Jamfrench Caribbean Style Recipes

CARIBBEAN BANANA JAM

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.

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.