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Jamaica Banana Jam




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1/4 cup FRESH lime juice (about one medium lime)
3 1/2 cups Diced firm ripe bananas
2 1/4 cups Sugar
1/2 cup Water

Recipe



Place limejuice in a one quart measure. Peel bananas and dice directly into limejuice. Stir with a WOODEN spoon.
Keep stirring as you dice each banana into the limejuice to prevent darkening. Measure sugar and water into a wide
2 -1/2 quart saucepan, and stir to dissolve sugar as you
bring syrup to a boil. Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan), then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick. Stir often to prevent sticking, especially during last 10 minutes. Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring. Spoon at once into hot sterilized jars and seal.

Process in water bath for 10 minutes.

Makes: 4 half-pint jars

Recommended process time for Preserves in a boiling water canner.
Process Time at Altitudes of
Style of Pack Hot
Jar Size Half-pints or Pints
0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
10 min 15 20