5
each ripe bananas
3
tablespoon fresh lime juice
2/3
cup fresh orange juice or water
1
1/2 cup sugar
1/2
vanilla bean split in half
1
lengthwise and cut into 1/3s
1/8
teaspoon salt
1
tablespoon 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 htick, 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. 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.
Sweet Banana Jam
2
cup mashed banana
2
tablespoon lemon juice
Blend
ingredients together until smooth. Heat to a boil in a saucepan;
turn
to low and simmer, stirring occasionally, until mixture thickens.
Yields 1/3 cup.