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LOCATION: Recipes >> Preserving >> Banana Jam 03

Print this Recipe    Banana Jam 03

Caribbean Banana Jam
Yield: 2 cups

5 ripe bananas
3 tb fresh lime juice
2/3 cup fresh orange juice or water
1 1/2 cup sugar
1/2 vanilla bean split in half lengthwise and cut into thirds
1/8 ts salt
1 tb banana liqueur (optional)

Peel the bananas and thinly slice or mash with a fork. Place the
bananas in a heavy saucepan with the lime juice, orange juice,
sugar, vanilla bean and salt, and bring to a boil. Reduce the heat
and gently simmer the banana jam until thick, about 30 minutes,
stirring often. Stir in the banana liqueur and remove the pan from
the heat. Leave the vanilla bean in the jam - it's pretty. Spoon
the jam into three 6-ounce canning jars that have been sterilized.
Fill the jars to with-in one-eighth inch of the top. Screw on the
lids. Invert the jars for 5 minutes, then re-invert. Let the jam
cool to room temperature.

Store the jam in a cool, dark place. Refrigerate the jam once
opened; it will keep for several weeks.

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