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Showing 1-3 of 3
on March 15, 2014
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 25, 2012
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 19, 2009
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (57 g)
Servings Per Recipe: 40