Jam: Banana Ginger Jam
Source of Recipe
Mary Filmore
Recipe Introduction
"There are two types of banana jam.� One type is real jam with sugar and pectin that is put up in jars and processed in a water bath.� The other type, which I have been making more and more lately is just a thick banana mush with a little
seasoning.� It must be kept in the refrigerator and after a couple of weeks (if you don't gobble it up) it will turn into a science experiment.
I make it differently each time bacause I make it from the bananas which get so ripe my family won't eat them. Since I had the happy combination of over-ripe bananas just as I wanted to post the recipe, I made some this morning. I like a lot of ginger flavor so I used 3 Tbsp. You might want to try less at first. This morning I cooked it up in a pan on the stove before I put it in the crockpot. That shortens the crock pot time to about three hours. Here are the proportions"
List of Ingredients
6 ripe bananas
1/2 cup brown sugar
2 Tbsp grated fresh ginger
pinch of allspice
pinch of cloves
1/4 cup unsalted butter ( this adds a lovely silken taste)
2/3 cup citrus juice (today it was 1 lime and the rest orange juice)Recipe
Slice the bananas into a crockpot.� Add the other ingredients and mix.� You can use a potato masher if you like a smoother jam. Cook at least six hours and spoon into jars.� Keep in the refrigerator.
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