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Banana Jam

 
Banana Jam
718

This makes a spectacular breakfast jam spread on toast, or as a topping for ice cream or banana muffins.

Yield

2

cups

Prep

20

min

Cook

20

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

5 bananas
ripe
3 tablespoons lime juice
fresh
cup orange juice
fresh or water
1 ½ cups sugar
½ vanilla bean
split in half lengthwise and cut into 1/3s
*
teaspoon salt
*
1 tablespoon 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.

Banana jam

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.

 

* not incl. in nutrient facts

Reviews

+1

over 2 years

A perfect topping for the Best Ever Banana muffins that I made from another recipe I found here. Yum!

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Comments


Evans, United States
 almost 8 years ago

Great recipe! I just tried it minus the liqueur. I will use this one again!!

Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 4613% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 81mg 3%
Total Carbohydrate 38g 38%
Dietary Fiber 4g 16%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 50%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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