This banana jam is divine! I did not have rum so I used one of my husband's 12oz, home-brewed pumpkin coffee stouts that I simmered down to about 3 tbsps. I only had 5 bananas, and only ended up with 1#5oz of peeled bananas so I used 1 cup each of dark and light brown sugars, 1 1/2 limes, added a vanilla bean, half tsp cinnamon, 2 pinches ground ginger, and 1 Tbsp of vanilla extract. The flavor was great and had a bit of malt from the beer. I want to try it with the rum as well, since Bananas Foster is one of my favorite desserts. I want to add a bit of semisweet chocolate to that version too, it would be an amazing cake or tart filling. This jam will make excellent pb&js and I can't wait to try it out! I highly recommend using really ripe bananas, they break down easily and make for a nice, smooth jam with some visible bits of banana. I did water bath can mine for 10 minutes, worked out great. Can't wait to try all kinds of variations of this winner :)
Delicious! This would make a wonderful dessert sauce if not boiled to jam stage. I didnt have lime so used lemon juice & used white sugar in place of light brown (because we only get one sort of brown sugar in NZ). Am just making my second batch ( I bought a whole box of salad bananas!) & have halved the amount of cinnamon plus added a tablespoon of butter. Also sliced my bananas this time rather than pre-mashing so I get a few fruity chunks.
I followed this recipe to the 'T'. I spent 25 minutes trying to get the liquid to thicken but it never did. I added the bananas and, even after the required 25 minutes post banana addition cooking, it still didn't thicken. The flavor is incredible so I gave it 2 starts, but I am now gifting banana sauce when I was hoping to gift banana jam. Time to look for a new banana jam recipe.
Easy to follow and smells amazing! But after sealing the jam in the jars, how long before you can consume the jam? Do they need to be immediately refrigerated after they cool or only after opening?
Pretty good. Made this today, but I messed up and boiled it for about 20 minutes. I added ingredients as stated, though I only ended up with 5 1/2 pint jars..oops. Anyhoo, I canned them anyway. It's good jam, though very very sweet! I would try it again.
Having never tried Banana Jam and new to making jam and after reading the other reviews, I modified this a little bit; I used white sugar, lemon juice, agave rum and no or low sugar pectin. I followed the directions for the most part, except after thickening the sauce I added the pectin and banana's brought to a boil that could not be stirred down for about a minute. Then put into jars and processed. The pectin made it more jam like, one review said it was more of a sauce. Overall excellent taste, I think next time, I'll just leave the rum out, the smell gave the wife a headache.
Though I wouldn't qualify it as a jam it is an awesome sauce. I filled 14 4-oz jelly jars from the recipe as posted. Since bananas are available year-round I plan on having this on hand at all times though I will play with the ingredients to more fit our tastes, this was a tad too sweet for us. You no doubt have a winner here! TFS, made for New Kids on the Block, a tag game.