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Sunday, July 26, 2015

••••BANANA JAM••••

(Source: confessionsofaoverworkedmom.com & photos also)

How To Make Banana Jam

Author: Ellen Christian

Recipe type: Canning

INGREDIENTS

2 cups of mashed bananas (about 5 small)
2 cups sugar
2 tablespoons of lime or lemon juice

INSTRUCTIONS

Fill the water bath canner with water and bring to a boil.
Wash the jars, rings, and lids.
Fill the jars with very hot water to sterilize.
Put all the ingredients in a pan and stir occasionally.
Let the jam boil for 5 minutes.

Ladle the jam into the jam jars. Leave ⅛ inch head space (clear space) at top.
Wipe the rim of the jar to make sure it's clean.
Put the lids and rings on.
Using the jar lifter, lower the jars into the boiling water & process for 10 minutes.
Remove from the water bath canner using the jar lifter and allow to cool completely on a towel on the counter.

Once your jars are completely cool, you will need to check to see if they sealed. If you press down on the top of the jar lid and the lid has no give up and down, the jar has sealed. If the jar lid is slightly raised or you hear a pop when you press the lid down, it has not sealed. Jars that have not sealed must be refrigerated. Jars that have sealed are shelf stable and can be stored in the pantry.

There is no pectin needed for this recipe. The bananas and the sugar cause the mixture to gel into a jam as you can see from the photo above.