Post by carnation037 on Sept 27, 2002 1:37:59 GMT -6
Banana Jam
5 very ripe bananas, peeled and sliced
3 tbsp. freshly squeezed limejuice
1 c. freshly squeezed orange juice
1 1/2 c. sugar
1 vanilla bean, split in half lengthwise
pinch salt
1 tbsp. banana liqueur
2 12oz. sterile canning or Ball jars
In a large bowl, mash the bananas.
In a heavy saucepan add the bananas, limejuice, orange juice, sugar, vanilla
bean and salt.
Slowly bring this mixture to a boil. Reduce the heat and let simmer for 30
minutes,
stirring often.
Stir in the liqueur and let the mixture cool slightly.
Spoon the mixture into the jars and seal and chill until ready to serve.
Use the ripest bananas for this recipe. (Those are the ones you think are too black, ugly, and unappealing to use.)
Also the citrus juice here is essential. It not only adds flavor but also prevents the mixture from discoloring.
5 very ripe bananas, peeled and sliced
3 tbsp. freshly squeezed limejuice
1 c. freshly squeezed orange juice
1 1/2 c. sugar
1 vanilla bean, split in half lengthwise
pinch salt
1 tbsp. banana liqueur
2 12oz. sterile canning or Ball jars
In a large bowl, mash the bananas.
In a heavy saucepan add the bananas, limejuice, orange juice, sugar, vanilla
bean and salt.
Slowly bring this mixture to a boil. Reduce the heat and let simmer for 30
minutes,
stirring often.
Stir in the liqueur and let the mixture cool slightly.
Spoon the mixture into the jars and seal and chill until ready to serve.
Use the ripest bananas for this recipe. (Those are the ones you think are too black, ugly, and unappealing to use.)
Also the citrus juice here is essential. It not only adds flavor but also prevents the mixture from discoloring.