Banana Jam l
3 cup mashed bananas
2 Tbs. lemon juice
1/3 cup chopped maraschino cherries
6 1/2 cup sugar
1 (6 oz.) bottle Certo
Combine first 4 ingredients in large kettle. Stir constantly and
bring to a rolling boil over high heat. Boil hard for 1 minute, stirring
constantly. Remove from heat and stir in Certo. Pour into hot jelly jars
and seal. Water bath got 10 minutes
=======
Banana Jam ll
12 cups sliced bananas (about 20 medium)
6 cups sugar
1 1/2 cups orange juice
3 strips orange peel
6 strips lemon peel
2 sticks cinnamon
6 whole cloves
In a large kettle, combine sliced bananas with sugar, orange juice,
orange and lemon peels, cinnamon and cloves. Stir over medium heat until
sugar dissolves. Boil rapidly 10 minutes. Reduce heat and simmer, stirring
constantly, until thickened, about 15-20 minutes. When jam is thick, remove
from heat and ladle immediately into sterilized canning jars. Fill to within
1/8-inch of the top. Screw caps on evenly and tightly. , place jars on a
rack in large kettle and cover with boiling water. Boil 10 to 15 minutes
Remove from water and cool. Makes about 5 pints
.****************************************************************************
***
Banana Jam lll
2 1/4 lb Bananas, peeled weight
3 1/4 cup Sugar
1 Lemon
1/2 cup Water
Boil the sugar and water in a large, heavy saucepan for 3-4 minutes.
Sieve the peeled bananas into a large bowl containing the lemon juice. Mix
quickly and then add to the sugar syrup in the pan while it is still hot.
Time is of the essence if the bananas are not to discolor. Boil the jam
gently, stirring all the time as it can stick and burn very easily. As soon
as the jam has thickened sufficiently, pour it into warmed jars and sprinkle
a pinch of extra sugar on the surface of the hot jam before sealing tightly
and water bath for 10 minutes. Keep in a cool, dark place.
*****************************************************************************
*********************************************
BANANA JAM IV
5 ripe bananas
3 Tbs 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 1/3s
1/8 tsp Salt
1 Tbs 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.Water bath
for
10 minutes
.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. Yield: 2 cups
*****************************************************************************
****************
Banana Jam V
8 ripe bananas, mashed
3 cups sugar
Olive-sized pieces of fresh ginger
3 lemons
3 cup water
Some whole cloves
Squeeze juice from lemons and slice the rind into paper thin strips Boil
the sugar and water for 10 minutes, then add the juice and rind, the
bananas, ginger and a few cloves (to taste). Cook slowly for 1/2 to 3/4 of
an
hour. Stir carefully so it won't scorch. It'll be pale (actually a weird
pinkish
color.) Take out ginger. Put in jars and process 10 minutes in water bath
About
6-7 8 oz jars.
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