Caribbean Banana Jam Recipes

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BANANA JAM RECIPE



Banana Jam Recipe image

Try using different tropical banana varieties for various results and flavor experience. I like my banana jam on a slice of bread for breakfast.

Provided by Helene Dsouza

Categories     Breakfast

Time 45m

Number Of Ingredients 3

2.2 pounds Banana (peeled)
4 cups Sugar
Juice of 3 Lime

Steps:

  • Slice your banana and place it into the bowl. Add sugar and lemon Juice.
  • Mix the whole content well and pour it into a large pot.
  • Cook on higher heat until you have a strong rolling boil, then reduce heat and let the jam cook very slowly. Cooking the jam should take you no more than 30 minutes altogether. Check if the jam is set by placing a few drops of cooked hot jam into a very cold spoon. If it runs, the jam needs some more cooking. repeat the test to see if it has set. Once the jam is ready pour into clean sterilized jars. Tighten the lid over the jar. Turn the jam upside down to create a vacuum, then store it in a dry, dark, and cool place.
  • Store the opened jam jar in the fridge!

Nutrition Facts : Calories 56 kcal, Carbohydrate 14 g, Sugar 13 g, ServingSize 1 serving

BANANA JAM



Banana Jam image

Your overripe bananas don't need to go to waste anymore. Everyone will go "bananas" for this sweet, delectable jam/sauce on everything from waffles to ice cream, crepes to cake filling. I've never done the full canning routine with this, since it's sealed in the jars while hot, but I suppose you could. Recipe from the Joy of Desserts website, adapted slightly for personal taste.

Provided by kmogirl2000

Categories     Sauces

Time 35m

Yield 10 small jars, 40 serving(s)

Number Of Ingredients 9

2 lbs ripe bananas
1 3/4 cups dark brown sugar
2 cups light brown sugar
1 1/3 cups water
3 limes, juice of
1 teaspoon cinnamon
3 tablespoons pure vanilla extract
1 dash ginger powder
6 tablespoons dark rum

Steps:

  • Thaw bananas if frozen. (I often store up my overripe bananas in a freezer bag in the freezer until I have enough to make something.).
  • Peel bananas, and mash smooth.
  • Mix water, lime juice, sugars, cinnamon, vanilla, ginger over medium heat and stir until thickened.
  • Add mashed bananas and let cook 20 to 25 minutes, stirring occasionally.
  • Add rum during the last few minutes of cooking.
  • Place hot banana jam into sterilized jars. Place lids on and seal.

CARIBBEAN BANANA JAM



Caribbean Banana Jam image

Make and share this Caribbean Banana Jam recipe from Food.com.

Provided by OceanIvy

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 7

5 ripe bananas
3 tablespoons lime juice
2/3 cup fresh orange juice
1 1/2 cups sugar
1/2 vanilla bean, split in half lengthwise and cut into thirds
1/8 teaspoon salt
1 tablespoon banana liqueur

Steps:

  • Peel bananas; mash with fork.
  • In heavy saucepan, combine banana, lime juice, orange juice, sugar, vanilla and salt.
  • Bring to a boil; reduce heat and gently simmer the banana jam until thick, about 30 minutes, stirring often. Stir in liqueur and remove pan from heat.
  • Leave vanilla bean in jam and spoon jam into three 6-oz sterilized canning jars.
  • Fill jars within one-eighth inch of the top; screw on lids.
  • Invert the jars for 5 minutes, then re-invert.
  • Let jam cool to room temperature.
  • *Store in cool, dark place.
  • Refrigerate jam when opened. Will keep several weeks.

Nutrition Facts : Calories 886, Fat 1.2, SaturatedFat 0.3, Sodium 149.6, Carbohydrate 227.9, Fiber 7.9, Sugar 193.3, Protein 3.9

ULTIMATE BANANA JAM



Ultimate Banana Jam image

I was trying to find a recipe for banana jelly and didn't... so i went on mama'shealth.com and found this one!

Provided by Chef GreanEyes

Categories     Low Protein

Time 55m

Yield 10 jars, 10 serving(s)

Number Of Ingredients 5

4 cups bananas, peeled and ripe
6 1/2 tablespoons lemon juice
3 ounces pectin
6 cups sugar
3/4 cup unsalted butter

Steps:

  • Combine bananas, lemon juice and 3 cups sugar in a pan and let stand 1 hour.
  • After 1 hr, add remaining sugar and place pan over medium-high heat; stirring constantly until sugar is dissolved.
  • Bring mix to a boil for two minutes.
  • Remove pan from flame and skim off any foam.
  • Place pan over heat again for 1 minute.
  • boil.
  • Again, remove and skim off foam.
  • Add butter and bring mix to a boil again.
  • Add pectin and stir constantly.
  • Boil 1 minute.
  • Skim off foam.
  • Allow jam to cool for 7 min before adding to canning jars.
  • Wipe jar edges with a clean cloth, place lids and screw on bands fingertip-tight.
  • Close jars and process in a boiling water bath for 10 min to create seal.
  • Remove from water and place on a cloth-protected counter to cool undisturbed for 24 hours.
  • Check for seal; re-process unsealed jars or refrigerate and use first.

Nutrition Facts : Calories 669.9, Fat 14.1, SaturatedFat 8.8, Cholesterol 36.6, Sodium 20.9, Carbohydrate 142.1, Fiber 2.3, Sugar 127.4, Protein 0.9

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