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Banana Jam Recipes

Jams

 
Banana Jam 1
Ingredients:

2 1/4 lb Bananas, peeled weight
3 1/4 cup Sugar
1 Lemon
1/2 cup Water
Cooking Instructions:
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 discolour. 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 sterilizing for about 10 minutes. Keep in a cool, dark place.
Banana Jam 2
Ingredients:

3 cup mashed bananas
2 Tbsp. lemon juice
1/3 cup chopped maraschino cherries
6 1/2 cup sugar
Cooking Instructions:
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 bottle. Pour into hot jelly jars and seal.
Banana Jam 3
Ingredients:

4 cups mashed ripe bananas
1/3 cup fresh lemon juice
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
Cooking Instructions:
Combine all ingredients in a blender and puree until smooth. Heat to a boiling in a saucepan and simmer slowly, till mixture is thickened. Serve warm or cool.
Banana Jam 4
Ingredients:

4 lbs. peeled bananas (6 med.)
1 1/4 c. water
4 lemons
7 c. sugar
Cooking Instructions:
Slice the bananas and place in a cooking pan with water. Cut the lemons in half, squeeze out the juice and add it to pan. Slice the lemon rind and pith, tie it loosely in a muslin bag and add it to the pan. Add the sugar, bring to a boil, stirring. Then simmer 1 to 2 minutes. Cover the pan with a clean tea towel and let set overnight. Next day, bring to a boil again and boil the jam rapidly until setting point is reached. Remove the muslin bar. Pour the hot jam into hot clean jars and seal.
Banana Jam 5
Ingredients:

5 ripe bananas
3 Tbsp 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 Tbsp Banana liqueur, optional
Cooking Instructions:
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. Invert the jars for 5 minutes, then re-invert. 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.
Banana Jam 6
Ingredients:

2 tbsp. cornstarch
1 (6 oz.) can frozen apple juice concentrate, thawed & undiluted
3 c. sliced ripe bananas
3 tbsp. lemon juice
2 whole cloves
1 (2") stick cinnamon
Cooking Instructions:
Combine cornstarch and apple juice concentrate in a heavy saucepan; stir until smooth. Add remaining ingredients, stirring well. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook an additional 3 to 5 minutes. Remove cloves and cinnamon stick; discard. Quickly spoon banana mixture into hot sterilized jars, leaving 1/4" headspace. Cover at once with metal lids, and screw bands tight. Cool. Store jam in the refrigerator.
Banana Jam 7
Ingredients:

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 
Cooking Instructions:
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 to 20 minutes. When jam is thick, remove from heat and ladle immediately into sterilized canning jars. Fill to within 1/8 inch of top. Screw caps on evenly and tightly. Invert for few seconds, then stand jars upright to cool. If jam is to be stored for long period, place jars on rack in large kettle and cover with boiling water. Boil 10 to 15 minutes to sterilize. Remove from water and cool.
Banana Jam 8
Ingredients:

2 1/2 c Honey
3 c Water
3 Lemons ; Juice of
Thinly sliced rind of 3 lemons
8 Bananas; mashed
3 Whole cloves; (up to 4)
1 Piece dried green ginger
Cooking Instructions:
Combine honey and water in saucepan. Boil for 12 minutes Add lemon juice, lemon rnd, bananas and spices. Simmer for 45 minutes or to desired consistency, stirring frequently. Remove ginger. Spoon into hot stenlized 8-ounce lars, leaving 1/4 inch headspace: seal with 2-piece lids. Process in boiling water bath for 20 minutes.
Banana Jam 9
Ingredients:

8 ripe bananas, mashed
3 cups sugar   
Olive-sized pieces of fresh ginger
3 lemons
3 cup water
Some whole cloves
Cooking Instructions:
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.
Banana Jam 10
Ingredients:

1 1/2 c. sliced bananas
3/4 c. sugar
3 tbsp. orange juice
5 tsp. lemon juice
1 sm. cinnamon stick
1 whole clove
Cooking Instructions:
Combine all ingredients in a 2 quart saucepan. Stir over moderate heat until sugar dissolves. Boil rapidly 5 minutes, reduce heat and simmer, stirring constantly until thickened, about 10 minutes. Pour into small jars or other container, cool and store in refrigerator.
Easy Banana Jam
Ingredients:

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, cut into 1/3s
1/8 teaspoon salt
Cooking Instructions:
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.
Jamaica Banana Jam

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
Cooking Instructions:
Place lime juice in a one quart measure. Peel bananas and dice directly into lime juice. Stir with a wooden spoon. Keep stirring as you dice each banana into the lime juice to prevent darkening. Measure sugar and water into a wide 2½ 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. Do not use paraffin with this jam.
Banana Ginger Jam
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)
Cooking Instructions:
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.
Banana and Marrow Jam
Ingredients:

1 lb (450 g) Bananas (without skins)
1 1/4 lb (750 g) Castor Sugar
Juice & rind of 1 Orange
Juice & rind of 2 Lemons
1/2 pint (300 ml) Water
1 lb (450 g) hard Marrow (when cut up)
Cooking Instructions:
Peel the marrow and remove the seeds, etc., then cut it into cubes, and weigh. Put into a basin and sprinkle with the sugar, then leave until the next day. Turn it into a pan (with the liquid it has made) and cook slowly until the sugar has dissolved. Bring to the boil, remove the scum and boil for 30 minutes. Peel and weigh the bananas, cut into cubes and add to the jam with the grated rinds and juices of the Orange and Lemons, also the water. Bring to the boil again, and continue boiling until the jam is sufficiently thick.
Cranberry Banana Jam
Ingredients:

3 cups cranberries
1-1/2 cups water
2 cups mashed bananas
7 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
1 teaspoon lemon juice
Cooking Instructions:
In a large saucepan over medium heat combine cranberries and water; simmer for 10 minutes. Stir in mashed banana and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice. Seal in hot, sterilized jars.
Banana Ginger Jam
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)
Cooking Instructions:
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.
Banana Strawberry Jam
Ingredients:

4 c. prepared fruit (about 1 1/2 qt. fully ripened strawberries and 3 ripened bananas)
2 tbsp. lemon juice
5 c. sugar
1 box Sure Jell fruit pectin
Cooking Instructions:
Crush completely the strawberries, mash bananas and combine fruit. Measure 4 cups of fruit mixture into a saucepan; add lemon juice. Mix fruit pectin into saucepan; place over high heat. Stir until mixture comes to a hard boil. Immediately add all sugar and stir. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam; stir and skim for 5 minutes. Ladle into jars at once; cover with 1/8-inch paraffin wax.
Banana-Berry Jam
Ingredients:

12 oz. fresh cranberries, chopped (3 c.)
1 1/2 c. water
7 c. sugar
2 c. mashed bananas
1/2 of 6 oz. pkg. (1 foil pouch) liquid fruit pectin
Cooking Instructions:
In a 5 quart Dutch oven combine cranberries and water. Simmer, covered, 10 minutes. Stir in the sugar and mashed banana. Bring to a full rolling boil (a boil that cannot be stirred down). Boil hard, uncovered, for 1 minutes, stirring constantly. Remove from heat. Stir in pectin. Quickly skim off foam with a metal spoon. Ladle jam at once into hot, clean half-pint jars, leaving a 1/4-inch head space. Wipe jar rims; adjust lids. Process in boiling water bath for 15 minutes (start timing when water boil).
Rosy Banana Peach Jam
Ingredients:

1 c. mashed fully ripe bananas (about 3 med. sized)
3 1/4 c. mashed fully ripe peaches (about 2 lbs. peaches, peeled)
1/2 c. drained chopped maraschino cherries
2 tbsp. lemon juice
6 c. sugar
1 box powdered fruit pectin
Cooking Instructions:
Put prepared fruit and lemon juice into a large saucepan; mix. Measure sugar into a bowl; set aside. Mix pectin into fruit in saucepan. Stir and cook over high heat until mixture comes to a full rolling boil. Immediately add and stir in the sugar. Bring to a full rolling boil; stirring constantly, boil rapidly 1 minute. Remove from heat; skim foam with metal spoon and then stir and skim for 5 minutes, to cool slightly and prevent floating fruit. Immediately ladle into sterilized jars, filling to within 1/2 inch of top. Seal immediately following manufacturer's directions.
Rhubarb Banana Jam
Ingredients:

4 c Cooked rhubarb
2 lg Bananas, cut fine
6 c Sugar
Cooking Instructions:
Mix well and bring to boil and boil for 35 minutes or until thick. Pour into hot jars and seal.
Strawberry Banana Jam 1
Ingredients:

4-3/4 cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
3 tablespoons fresh lemon juice
6-3/4 cups sugar
1 box Sure-Jell fruit pectin
1/2 teaspoon butter or margarine
Cooking Instructions:
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling. Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3-1/4 cups into 6-or 8-quart saucepot. Mash bananas thoroughly. Measure 1-1/2 cups into strawberries in saucepot. Stir in lemon juice. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Strawberry Banana Jam 2
Ingredients:

3 c. strawberries, sliced
3 bananas, in chunks
1 tbsp. lemon juice
3 s. sugar
1/3 c. pectin
Cooking Instructions:
Put fruit and lemon juice in a large bowl covered with pierced plastic wrap. Microwave on high for 15 minutes. Add sugar and cook, uncovered, for 15 minutes more, stirring every 3 minutes. Add pectin during final 3 minutes. If jam is still too liquid, cook 2-3 minutes more. Keeps in refrigerator 2-3 weeks.
 

Jams

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