Banana Jam Food

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.

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.

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).

MONKEY BANANA JAM

Steps:

• Combine the sugar and water in a saucepan; bring to a boil, and boil for 10 minutes. Stir in the lemon juice, mashed banana, and cloves. Reduce heat to low; simmer, stirring frequently, until the mixture thickens, about 45 minutes. Strain to remove cloves.
• Divide the jam between the jars, screw on lids, and refrigerate.

BISCUIT LOVE BANANA JAM

Steps:

• Mix the sugar and 1/4 cup water in a heavy-bottomed large saucepan. Heat the sugar mixture on high heat until the mixture caramelizes; the water will need to evaporate before the sugar will caramelize. Once the caramel reaches a deep brown color, turn the heat to low and carefully add the bananas. Stir with a wooden or heat-resistant spoon until the bananas begin to break down, 10 to 15 minutes. Add the salt and remove from the heat. Stir in the lime juice and vanilla.
• Serve with warm biscuits. The jam will keep in the refrigerator for up to 1 month.

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.

BANANA 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.

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.

STRAWBERRY BANANA JAM

Steps:

• In a large stainless or enamel pot add the strawberries, bananas and the orange.
• Bring to a boil, stirring constantly, and boil for 10 min.
• Slowly add the sugar and lemon juice-you dont want to loose the"boil" and stir constantly until mixture reaches the gel stage.
• Remove from heat and skim off any foam.
• Ladle into hot sterilized jars to 1/4 inch head space.
• Process in a water bath for 5 minutes at altitudes up to 1000 feet.

CERTO STRAWBERRY BANANA JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Mash banana thoroughly. Mix strawberries and banana. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
• Stir sugar thoroughly into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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.