Biscuit Love Banana Jam Recipes

BANANA JAM

Banana Jam image

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

Ingredients

2 lbs ripe bananas
1 3/4 cups dark brown sugar
2 cups light brown sugar
1 1/3 cups water
3 limes, juice of
1 teaspoon cinnamon
3 tablespoons pure vanilla extract
1 dash ginger powder
6 tablespoons dark rum

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.

BANANA FLAVORED JAM

Banana Flavored Jam image

Try this tropical jam warm over pancakes and waffles or spread on bread when it's cool.

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 15m

Yield 12

Number Of Ingredients 4

Ingredients

4 cups mashed ripe bananas
⅓ cup fresh lemon juice
2 tablespoons brown sugar
¼ teaspoon ground nutmeg

Steps:

Combine all ingredients in a blender and puree until smooth. Heat to a boiling in a saucepan and simmer slowly, till mixture is thickened. Serve warm over pancakes or cool and serve as a jam.

Nutrition Facts : Calories 77.4 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 2 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 1.5 mg, Sugar 11.5 g

ULTIMATE BANANA JAM

Ultimate Banana Jam image

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

Ingredients

4 cups bananas, peeled and ripe
6 1/2 tablespoons lemon juice
3 ounces pectin
6 cups sugar
3/4 cup unsalted butter

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

Banana Jam image

Provided by Florence Fabricant

Categories breakfast, condiments

Time 1h10m

Yield 7 eight-ounce jars

Number Of Ingredients 6

Ingredients

3 lemons, about medium size
3 cups granulated sugar
3 cups water
8 ripe bananas, about medium size
A piece of fresh ginger about the size of an olive
A few whole cloves

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

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