Banana Jam Recipe

How to make it

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• 1. Place lime juice in a suitable bowl.
• 2. Peel bananas and dice directly into lime juice.
• 3. Stir with a wooden spoon.
• 4. Keep stirring as you dice each banana into the lime juice to prevent darkening.
• 5. Measure sugar and water into a saucepan, and stir to dissolve sugar as you bring syrup to a boil.
• 6. 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.
• 7. Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring. Finished jam temp is about 230°F-235°F (110°C-112°C.).
• 8. Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch (1/2 cm) headspace.
• 9. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
• 10. Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
• 11. Remove jars from hot water, let cool for 10 minutes and tighten lids.
• 12. Cool jars upright for 12 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.
• I keep this in the fridge after it’s cool. No idea how long it will last as it’s always gone before it can spoil.