Ultimate Banana Jam Recipes

BANANA JAM

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 JAM RECIPE

Steps:

• Preheat oven to 250 degrees.
• Put all ingredients in large pot over med heat.
• Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring occasionally.
• While the jam is cooking place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.
• Once jam is cooked, ladle it into the jars and place lids and screw tips on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).

ULTIMATE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

LUSCIOUS BLUEBERRY JAM

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

BANANA FLAVORED JAM

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.

ULTIMATE BANANA JAM

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.

ULTIMATE BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang on the long sides so it will be easy to lift out the bread, and spray again.
• Add the butter to a medium nonstick pan over medium heat. Cook, stirring occasionally, until the butter turns amber brown and smells nutty, about 3-4 minutes. Watch carefully so the butter does not burn. Remove the pan from the heat and set aside to cool for 10-15 minutes.
• Add cooled brown butter and brown sugar to a large bowl. Beat with an electric hand mixer on medium speed until evenly combined, about 1 minute. Add the egg and beat until light and fluffy, 3-4 minutes.
• In a medium bowl, combine the mashed bananas, sour cream, and vanilla and mix with a rubber spatula until well combined.
• In a separate medium bowl, whisk together the flour, salt, baking soda, and cinnamon.
• Alternate adding the flour mixture and banana mixture to the butter mixture, starting and ending with flour and folding with a rubber spatula between each addition until just incorporated. Fold in the chocolate chunks.
• Pour the batter into the prepared loaf pan and smooth with an offset spatula, then sprinkle the turbinado sugar on top.
• Bake the banana bread until golden brown and a toothpick or cake tester inserted in the center comes out clean, 60-70 minutes. Set the loaf pan on a wire rack to cool for at least 1 hour, then lift out the banana bread and slice.
• Enjoy!

BANANA JAM

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.