This is AWESOME jam! I love the tangy banana flavor, and the texture was just perfect. Very easy to make. I made only two changes. I didn't have any banana liqueur, so I just left it out (and it was perfectly delicious without). I'm also iffy on the safety of the inversion method for canning, so I used the water bath canning method instead, boiling for 10 minutes. Next time, I'm going to try doubling the recipe, and I may experiment a little with some spices, maybe a dash of allspice for an extra Caribbean kick. This is definitely a keeper - thank you SO much for posting it!