Banana Jam
This makes a spectacular breakfast jam spread on toast, or as a topping for ice cream or banana muffins.
Yield
2 cupsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 |
bananas
ripe |
|
|
| 3 | tablespoons |
lime juice
fresh |
|
| ⅔ | cup |
orange juice
fresh or water |
|
| 1 ½ | cups |
sugar
|
|
| ½ |
vanilla bean
split in half lengthwise and cut into 1/3s |
*
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | tablespoon |
liqueur
(optional), banana flavor |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
bananas
ripe |
|
| 45 | ml |
lime juice
fresh |
|
| 158 | ml |
orange juice
fresh or water |
|
| 355 | ml |
sugar
|
|
| 0.5 | each |
vanilla bean
split in half lengthwise and cut into 1/3s |
*
|
| 0.6 | ml |
salt
|
|
| 15 | ml |
liqueur
(optional), banana flavor |
|
Directions
Peel the bananas and cut into 3/4 inch chunks, or thinly slice, or roughly mash with a fork according to your desired texture of the finished jam.
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 thickened, about 30 minutes, making sure to stir 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 within ⅛ inch of the top of the jar. Screw on the lids. Invert the jars for 5 minutes, then reinvert. 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.
This banana jam makes a fabulous topping for Best Ever Banana Muffins.
